Eggplant Parmesan Poppers
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.
Servings: 4 servings
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
Serving: 1serving (1/4 recipe) | Calories: 516kcal | Carbohydrates: 65g | Protein: 19g | Fat: 19.6g | Sodium: 934mg | Fiber: 10g
