Eggplant Parmesan Bites

Instructions

1. Step 1

   Heat the oven to 220°C.

   Cookware: oven

2. Step 2

   Arrange the eggplant rounds in a single layer, sprinkle with the salt, and rest for 20 minutes. Blot the rounds thoroughly with a clean kitchen towel.

   Timer: 20 min (fixed)

   Ingredients used: 2.0 piece Eggplant, 6.0 gr Salt

   Cookware: Chef Knife, cutting board, kitchen towel

3. Step 3

   Coat the baking sheet with 1 tbsp (15 ml) olive oil.

   Ingredients used: 15.0 ml Olive Oil

   Cookware: baking sheet

4. Step 4

   Place the flour in the first shallow bowl. Whisk the eggs and black pepper in the second; combine the breadcrumbs with 30 gr Parmesan in the third.

   Ingredients used: 120.0 gr Breadcrumb, 2.0 piece Egg, 1.0 gr Ground Black Pepper, 30.0 gr Parmesan Cheese, 65.0 gr Wheat Flour

   Cookware: Shallow bowl, whisk

5. Step 5

   Coat each eggplant round first in flour, then egg, and finally breadcrumbs. Arrange on the prepared baking sheet and drizzle with the remaining 1 tbsp (15 ml) olive oil.

   Ingredients used: 15.0 ml Olive Oil

   Cookware: baking sheet, Shallow bowl, tongs

6. Step 6

   Bake for 12 minutes, until the undersides begin to brown.

   Timer: 12 min (fixed)

   Cookware: baking sheet, oven

7. Step 7

   Turn the rounds and bake until the eggplant is tender and the coating is crisp and golden.

   Timer: 8 min (fixed)

   Cookware: baking sheet, oven, tongs

8. Step 8

   Top the rounds evenly with the marinara sauce, mozzarella, and remaining 40 gr Parmesan.

   Ingredients used: 240.0 ml Marinara Sauce, 180.0 gr Mozzarella, 40.0 gr Parmesan Cheese

   Cookware: baking sheet

9. Step 9

   Return the bites to the oven and bake until the sauce is hot and the cheese is melted and bubbling.

   Timer: 7 min (fixed)

   Cookware: baking sheet, oven

10. Step 10

    Scatter the basil over the eggplant Parmesan bites and serve warm.

    Ingredients used: 12.0 piece Basil

    Cookware: baking sheet