Eggplant parmesan bites
Prep 25 min
Total 1 hour
Makes 10 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
2 tsp
1
1
garlic clove, minced
796-mL can
whole San Marzano tomatoes
1/2 tsp
1/4 tsp
1 tbsp
balsamic vinegar
1/4 cup
torn basil leaves
1/3 cup
all-purpose flour
1 1/4 cups
1/2 cup
grated parmesan
3
4
2 cups
shredded mozzarella
Instructions
- HEAT a large saucepan over medium. Add oil, then onion and garlic. Cook, stirring often, until soft, 2 to 3 min. Stir in tomatoes, breaking them up with a wooden spoon until chunky. Add 1/4 tsp salt and sugar. Season with fresh pepper. Bring to a boil, then reduce heat to medium-low. Simmer until thickened slightly, 10 min. Stir in vinegar and basil, then remove from heat.
- POSITION racks in top and bottom thirds of oven. Preheat to 425F. Line 2 baking sheets with foil. Pour flour into a large resealable bag. Combine bread crumbs with parmesan and remaining 1/4 tsp salt in another resealable bag. Season with fresh pepper. Beat eggs in a shallow dish. Add eggplant slices to flour and shake well. Dip floured slices in egg mixture, 1 at a time, until both sides are well coated. Then add each slice to bread crumb mixture and shake well to cover. Arrange in a single layer on prepared baking sheets.
- BAKE in top and bottom thirds of oven for 12 min. Flip slices, switch sheets and continue baking until eggplant is golden, 10 to 12 min. Remove from oven and preheat broiler. Top each eggplant slice with a scant 2 tbsp sauce, then 2 tsp mozzarella. Broil in 2 batches in top third of oven until cheese is bubbly, 1 min. Top with additional basil leaves.
Nutrition
Calories 191, Protein 10 g, Carbohydrates 18 g, Fat 9 g, Fibre 2 g, Sodium 402 mg. Good source of Vitamin B12
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