Elegant, vegetarian bite sized appetizers.
A delightful fusion of Italian flavors in a bite-sized form, this mini eggplant parm appetizer tantalizes taste buds with its vibrant medley of textures and savory notes. Each petite disc of tender eggplant is delicately coated in a crisp golden breadcrumb crust, crowned with a dollop of rich marinara sauce and a decadent melt of gooey mozzarella cheese. These bite-sized wonders encapsulate the essence of traditional eggplant parmesan, delivering a burst of robust flavors in a single bite.
Set breaded Eggplant aside
Place the breaded eggplant slices on a sheet pan and refrigerate for at least an hour. (You can actually leave them at this stage in the fridge for a several hours if you want to.)
Tip: Refrigerating your breaded items like eggplant or chicken cutlets for at least an hour before frying results in better sticking and ultimately a better end result.
Fry Eggplant
Set a Probe Thermometer, like the Dot seen here, into a pot of Canola oil. Set temperature for 375°F. Once the eggplant goes in, it will drop in temperature. Adjust the stove temperature accordingly to get it back up past 350° and hold around 350°-375° while frying until golden brown.
If frying in batches be sure to wait for the temperature to reach 375° again before dropping.