Eggplant Parmesan Bites

Name: Eggplant Parmesan Bites
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 1 Italian eggplant, spiralized using the flat blade; vegetable oil cooking spray; salt and ground black pepper to taste; 1 (8.5 ounce) jar sun-dried tomatoes; 2 cups grated Parmesan cheese; 2 cups shredded mozzarella cheese; ½ cup Italian bread crumbs

Team Mealthy

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Using a muffin tin to form these individual eggplant parm bites easily keeps their shape consistent, and makes for less cleanup! This tasty appetizer has only five ingredients, but packs tons of flavor in each bite. Layers of eggplant, sun-dried tomatoes, Parmesan and mozzarella cheese are coated in crunchy breadcrumbs for a dish that's tender on the inside and addictively crispy on the outside. After making these delicious vegetarian snacks, you'll never buy rubbery mozzarella sticks again. Serve with marinara sauce, a sprinkle of cheese, and chopped fresh basil.

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Directions

Mealthy Tip

Try to keep the cheese from directly touching the sides of the muffin tin to prevent them from sticking, and be sure to coat each cup well with vegetable oil or cooking spray. The eggplant bites can be assembled ahead of time and refrigerated until ready to bake.

Nutrition Facts

Per Serving: 160 calories; 9g fat; 11.2g carbohydrates; 9g protein; 24mg cholesterol; 514mg sodium.

Full nutrition

Amount Per Serving
Calories 160		Calories from Fat81
% Daily Value*
Total Fat 9g		14%
	Saturated Fat4g	22%
	Trans Fat0.3g
	Polyunsaturated Fat1.3g
	Monounsaturated Fat2.3g
Cholesterol 24mg		8%
Sodium 514mg		21%
Total Carbohydrate 11.2g		4%
	Dietary Fiber1g	6%
	Sugars2.2g
Protein 9g

Vitamin A6%		Vitamin C1%
Calcium20%		Iron3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Dom Clement says:

Sent this over to a friend after I saw this video on Facebook and she made it for me. I seem to mess up eggplant every time I try to cook it, but she made this so well. Not cooking it myself, but just eating it, this was too good. I could only eat about 3 of these before I got overly full, but I will be having leftovers to take home. I would to experiment with different melting cheeses next time like a fontina.

Sam Dalton says:

My wife and kids love eggplant parm. It's a regular at our house, at least once per week if not more. I was glad to find this recipe so that we can switch it up every now and then. These bites were really good and easy to prepare. If you've never tried eggplant, this is a great recipe to start with. I enjoyed it very much.

kat satterfield says:

I never would've thought to use a spiralizer with eggplant. This was so simple and genious! I loved the combo of the two cheeses and swapped for panko bread crumbs since I had so many leftover from another recipe. The sundried tomatoes combined with the marina sauce were perfection. My cheese definitely spilled over the edge, but was able to scoop them out still.

Geoff Villeneuve says:

I'll try anything with 'bites' in the name!!

Stephanie D says:

Loved these eggplant bites. I didn't use the sun-dried tomatoes though. These were really easy to make and the marinara dipping sauce was delicious!

Erica Schaefer says:

I'm a huge fan of eggplant parm, and these delicious bites are fun way to capture that essence but in a fun appetizer form. This was such a crazy unique way to use my spiralizer, too. It's worth making a double batch of this stuff, I did!