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The first step in creating perfect Mini Eggplant Parmesan Bites is preheating your oven. Ensuring your oven reaches the correct temperature before placing your eggplant bites inside is crucial for even baking. A preheated oven allows the eggplant to cook through while achieving that desirable golden-brown color on the outside. Set your oven to 400°F (200°C) and give it at least 15 minutes to fully heat. This way, the eggplants will begin cooking immediately upon entry, contributing to their crispy texture.

Mini Eggplant Parmesan Bites

Discover a tasty twist on the classic Italian dish with Mini Eggplant Parmesan Bites! These delightful, bite-sized morsels feature crispy eggplant slices layered with rich marinara sauce and gooey melted cheese, making them perfect for any occasion. Adaptable as appetizers, side dishes, or family-friendly snacks, they are sure to please your guests and introduce eggplant to new fans. Enjoy the delicious flavors and easy preparation, bringing everyone together around the table.
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Ingredients
  

2 medium eggplants, sliced into 1/2-inch rounds

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably Italian-seasoned)

1 cup marinara sauce

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

Fresh basil leaves for garnish

Olive oil for brushing

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

    Prepare the Eggplant: Lay the eggplant slices on a clean kitchen towel. Sprinkle salt on both sides and let them sit for about 20-30 minutes to draw out moisture and bitterness. Rinse and pat dry with a paper towel.

      Set Up Breading Stations: In three separate shallow bowls, place the flour in one, beat the eggs in the second, and mix the breadcrumbs with garlic powder, oregano, salt, and pepper in the third.

        Bread the Eggplants: Dip each eggplant slice into the flour, shaking off the excess, then into the beaten eggs, and finally coat with the breadcrumb mixture. Make sure each slice is well-covered.

          Bake the Eggplants: Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Lightly brush the tops with olive oil. Bake for 20-25 minutes, or until golden and crispy, flipping halfway through.

            Assemble the Bites: Once the eggplant slices are baked, remove them from the oven. On half of the slices, spoon about a teaspoon of marinara sauce, sprinkle with mozzarella cheese, and a little bit of Parmesan. Top with the remaining eggplant slices to create sandwiches.

              Final Bake: Return the assembled mini eggplant bites to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh basil leaves and drizzle with a little more marinara sauce if desired. Serve warm as an appetizer or snack.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6