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Mini Eggplant Parmesan Toasties are a delightful twist on the beloved Italian classic, eggplant parmesan. This dish fuses the rich and comforting flavors of traditional eggplant parmesan with the convenience of bite-sized toast, making it an excellent choice for appetizers, snacks, or even a light meal. Whether you are hosting a gathering or looking for a quick yet satisfying dish to enjoy at home, these toasties are sure to please a diverse audience, appealing to both vegetarians and meat lovers alike. In this article, we will dive into the origins of eggplant parmesan, explore the health benefits of eggplants, and provide you with a detailed step-by-step guide to creating these scrumptious toasties at home.

Mini Eggplant Parmesan Toasties

Looking for a delicious twist on a classic Italian dish? Mini Eggplant Parmesan Toasties are a must-try! These bite-sized delights combine the comforting flavors of traditional eggplant parmesan with the convenience of toast. Perfect as appetizers, snacks, or light meals, they cater to everyone, including vegetarians. Explore the history, health benefits of eggplants, and follow our detailed guide to create these scrumptious toasties at home. Enjoy a fulfilling culinary experience!
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Ingredients
  

2 medium-sized eggplants, sliced into 1/2 inch rounds

1 cup breadcrumbs (preferably Italian seasoned)

1/2 cup grated Parmesan cheese, divided

1 cup marinara sauce

1 1/2 cups shredded mozzarella cheese

1/4 cup fresh basil leaves, chopped, plus extra for garnish

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup all-purpose flour

2 large eggs, beaten

Olive oil, for frying

Baguette or sourdough bread, sliced (enough for about 12 toasties)

Instructions
 

Prep the Eggplants: Preheat your oven to 400°F (200°C). Sprinkle the eggplant slices with salt and let them sit in a colander for about 30 minutes to draw out excess moisture. Rinse and pat them dry with paper towels.

    Bread the Eggplants: Set up a breading station: one bowl with flour, another with beaten eggs, and a third with a mixture of breadcrumbs, 1/4 cup Parmesan cheese, garlic powder, oregano, salt, and pepper.

      Coat the Eggplants: Dip each eggplant slice in flour, then in the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to ensure it's well covered.

        Fry the Eggplants: Heat a generous amount of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes on each side. Remove them and place them on paper towels to drain excess oil.

          Assemble the Toasties: On each slice of baguette or sourdough, spread a spoonful of marinara sauce. Top with a fried eggplant slice, followed by a generous sprinkle of shredded mozzarella cheese, a few basil leaves, and a pinch more Parmesan.

            Bake the Toasties: Place the assembled toasties on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the cheese is melted, bubbly, and just starting to turn golden.

              Serve: Remove the toasties from the oven and let them cool slightly. Garnish with additional chopped basil before serving.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4-6 servings