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James J Steele

Eggplant Parmesan Bites


A Cove Cuisine Appetizer


Eggplant-Parmesan-Bites Eggplant Parmesan Bites

A delicious way to enjoy eggplant! Eggplant Parmesan Bites are cheesy and full of flavor, great for dipping in your favorite Marinara Sauce!

Prep Time: 45 min  ~  Cook Time: 10 min  ~  Servings: 10


  • mediums Eggplant, Ichiban Style, thinly sliced
  • to taste Kosher Salt
  • mediums Basil leaves, chopped
  • 15 ounces Ricotta Cheese, drained of moisture
  • cup Mozzarella Cheese
  • 1/2 cup Parmesan Cheese
  • mediums Eggs, beaten and divided
  • cups Flour
  • cup Italian Bread Crumbs
  • quart Peanut Oil, for frying
  • pint Marinara Sauce for dipping


  • Slice the eggplant and lay it out on a paper towel-lined baking sheet.
  • Generously salt the eggplant on both sides and leave it to sit for 30 minutes to soften and draw out excess moisture.
  • In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together.
  • 4Blot off the water and excess salt from the eggplant with additional paper towels.
  • Picking two equal-sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper-lined baking tray.
  • 6Freeze for 30 minutes to one hour.
  • In three separate bowls, place the flour, bread crumbs, and the remaining three eggs, beaten.
  • 8Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry.
  • In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, three at a time, until nicely browned on all sides.
  • 10Remove and place on a paper towel-lined plate to drain off any excess oil. Sprinkle with salt.
  • Serve with marinara sauce. Enjoy!


Bon Appetit!

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