Eggplant Parmesan Appetizer Recipe
Eggplant parmesan appetizer.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Appetizer Ingredients
Method
Preparation Directions
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds and place them on a clean surface.
- 2
Salt the Eggplant
Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes. This will help draw out moisture and reduce bitterness.
- 3
Rinse and Pat Dry
After 30 minutes, rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
- 4
Bread the Eggplant Slices
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Coat each eggplant slice first in flour, then dip it in the egg, and finally coat it in the bread crumbs.
- 5
Fry the Eggplant
In a large skillet, heat the olive oil over medium-high heat. Once hot, fry the breaded eggplant slices in batches until they are golden brown, about 3-4 minutes per side. Drain on paper towels.
- 6
Assemble the Appetizer
In a baking dish, spread some marinara sauce on the bottom. Layer half of the fried eggplant slices, followed by half of the mozzarella cheese, half of the parmesan cheese, and some fresh basil. Repeat the layers with the remaining ingredients.
- 7
Bake the Dish
Preheat the oven to 375°F (190°C). Bake the assembled dish for about 25-30 minutes, or until the cheese is bubbly and golden.
- 8
Serve Hot
Let the eggplant parmesan appetizer cool for a few minutes before slicing. Serve with extra marinara sauce on the side if desired.