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Craving the comforting deliciousness of eggplant parmesan but in a fun, bite-sized form? Meet these eggplant parmesan poppers—the perfect combo of crispy, cheesy, and irresistible flavors! And with dozens of 5-star reviews, this quick, easy appetizer is guaranteed to be a crowd-pleaser.
save this recipe!Eggplant Parmesan 2.0
The only way I’ve ever really known how to cook eggplant (before now) was classic eggplant parmesan. But here’s the thing: getting that perfect texture can be tricky. Nobody wants soggy, chewy eggplant, right?
That’s where these eggplant parmesan poppers come in! We’ll dice the eggplant into bite-sized cubes and bread them with a parmesan-packed coating. The result? Crispy, cheesy, golden-brown perfection.
It’s everything you love about eggplant parmesan, but with a versatile, snackable twist. Serve these bites as an appetizer, toss them on pasta, sprinkle them over a salad, or just enjoy them straight off the plate!
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Here’s What You’ll Need
We kept the ingredient list simple for these eggplant parmesan poppers, using mostly pantry staples. Jump to the recipe card for exact measurements—this is only an overview!
- Eggplant: You can’t have eggplant poppers without eggplant! Choose small to medium eggplants for a tender texture and mild flavor (larger eggplants can sometimes be bitter or have more seeds).
- All-Purpose Flour: We’ll use this as the first breading layer to create a crunchy coating. You could also use a 1:1 gluten-free flour blend here.
- Eggs: These act as the glue that holds the breadcrumbs in place.
- Italian Breadcrumbs: We’ll go for whole-grain Italian seasoned breadcrumbs for the perfect flavor and crunch. (Can’t find them? Substitute regular breadcrumbs and a pinch of Italian seasoning mix.)
- Parmesan: Adds a savory, nutty kick that makes these irresistible. For the best flavor, use freshly shredded parmesan instead of the pre-grated kind.
- Canola Oil: Perfect for frying and crisping up these bites! You can also substitute any other high-heat oil (like avocado or sunflower oil).
Making Eggplant Poppers Is Simple
Once you get the hang of things, these eggplant parmesan bits are super easy to whip up! (Jump to the recipe card for the full printable instructions.)
- Peel and cut the eggplant into cubes.
- Set up three bowls to dredge the eggplant cubes.
- Coat eggplant pieces in flour, egg, and breadcrumbs.
- Pan-fry the cubes in oil until brown and crispy on all sides.
- Serve hot, garnished with grated parmesan and chopped parsley.
Serve These With
Eggplant parmesan bites are a fun snack to serve as an appetizer or side dish. Dip them into fresh tomato marinara, and pair them with these Italian meals.
- Spaghetti Squash Alfredo Casserole: Sprinkle some crispy bites on top for the perfect contrast!
- Vegan Minestrone Soup: Pair them with this cozy, veggie-packed soup for a hearty meal.
Eggplant Parmesan Poppers
Ingredients
- 1 large eggplant
- ½ tsp salt
- 1 cup all-purpose flour, 140 g
- 2 large eggs
- 1 Tbsp water, 15 mL
- 1 ½ cups whole-grain Italian seasoned bread crumbs, 200 g
- ¾ cup shredded parmesan cheese, 80 g
- ¼ cup canola oil, 60 mL, or a high heat oil
Instructions
- Peel and cut eggplant into ½-inch cubes—place cubes in a colander and lightly salt to draw out moisture. Set aside for 15 minutes. At the end, lightly pat the eggplant pieces with a paper towel to dry.
- Set up an assembly line of bowls. The first will contain flour. In the second, whisk the eggs and water. In the third, mix the breadcrumbs and parmesan.
- Working in small batches, coat eggplant pieces in flour, then egg, then breadcrumbs. Use one hand to coat the cubes in the dry ingredients and the other one to coat them in the wet ingredients.
- Once you've coated all your pieces, heat some oil in a large saute pan over medium heat. Add a batch of the eggplant and toss to coat evenly in the oil. Cook until brown and crispy on all sides, about 4 minutes per batch. You will need to add more oil prior to each new batch.
- Serve hot with Fresh Tomato Marinara. Garnish with grated parmesan and chopped parsley.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This recipe looks delicious!
Thanks, Michael! I must say it was quite tasty. Had it for lunch everyday that week!
I love eggplant and am always on the lookout for recipes that don’t require a lot of oil. I have a great recipe for ratatouille if you’re interested. It comes from a Cook’s Illustrated cookbook, and I’ll be happy to share it with you.
Yes, definitely! Anything from the people at America’s Test Kitchen is a favorite of mine! And I’d actually been thinking about learning to make ratatouille. You can send it over to the blog email, sarah@liveeatlearn.com. Thanks so much!
Why is this so high in sodium? It was looking really good until I saw how much sodium!
Hi Sharon! We use salt to draw moisture out of the eggplants. A lot of this salt doesn’t end up in the actual dish because we pat them off before coating in breading. With that said, you could probably get away with not salting them and simply patting with a paper towel to dry them 🙂
Thank you. I have high blood pressure and have to watch my sodium intake. But these look so yummy!!
I am thinking about buying an air fryer. Do you think these would work in an air fryer?
Yessss these would be great in there!
Good alternative to eggplant parmesean however it did burn quite a bit on the stove so I had to make sure I was monitoring it the whole time and honestly it depends on the size of the pieces but I only cooked it for 1 min per side and it was fine – otherwise it would have burned to a crisp. Overall great appetizer
Hello!
Can these be made and cooked ahead of time/in advance, and served a couple of hours later? Will they still be edible and have enough crunch, or is this something that should rather be eaten straight from the pan? Thanks!
These are best right out of the pan! If you have an air fryer though it could be useful for crisping them back up before serving.
i have made eggplant parmesan for years. The poppers was a new way for me. Even my grandkids ate them.
So happy to hear it, Dino! 😀
I love these poppers! Italian goodness!