Wednesday, October 9, 2013

Eggplant Parmesan Poppers: Baby Eggplant Appetizers

Ingredients:
-10+ mini eggplant (mine were from a farmer's market and probably no more than an inch thick and about 3-4 inches long, real small little guys)
-EVOO or flavored oil (I like sundried tomato personally)
-1/4 C Panko bread crumbs
-1/4 C Flour
-1/4 C Parmesan cheese, finely shredded
-Italian spices as desired if not using a strongly flavored oil
-salt

Pour out a little oil in a bowl.  In a separate bowl, mix the panko, flour, and cheese together, as well as any spices you want to use.  Preheat your oven to 375F.

I cut the tops off my little eggplants and then cut them in half, sprinkling salt over them.  Dip each cut side in oil ad then in the breading mix and put on a cookie sheet. I only coated the cut side, but you are welcome to go crazy with the coating.

Bake for about 10-15 minutes, or until desired level of crispiness has been achieved.  I always feel like my oven cooks starkly different from others I use, so just be mindful and ready to spend a little extra time if needed. 

Serve these up with marinara to get all the yumminess of eggplant parm in a much more party-friendly package.

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