RecipesUncategorized

Eggplant Parmesan Bites

Let’s give the traditional eggplant parmesan a new shape with these scrumptious and irresistible mouthwatering bites

This post is brought to you in collaboration with Millesima-USA
All opinions are mine alone.

If you like eggplant parmesan you are going to enjoy what I’ve created for you today. This dish combines the same ingredients and flavors of the traditional Italian melanzane alla parmigiana but in a fun and party-friendly format that I’m sure you are going to love. 
And what’s not to love about extra crispy-on-the-outside eggplant slices, filled with melty Italian cheese, and fried until perfectly golden?!? When still smoking-hot, make sure to dip these in your favorite tomato sauce for a knock-your-socks-off kind of experience ;)

Before we go into how you can craft these mouthwatering bites in your own kitchen, let’s talk wine for a minute. After all, no dinner party is complete without one (or several) good bottles of wine to complement your meal. 
Where do you normally look for that amazing bottle of wine that will perfectly match your dinner, bringing out the best flavor of your dish?!?
Here is my suggestion for you today. Next time you are shopping for wine take a look at Millesima.

Millesima is a well known leader in online sales of fine and future wines in Europe since 1983. Millesima USA is the American arm of the Bordeaux-based Millesima. This company guarantees the highest standard for storage and shipment. And it offers a comprehensive selection of exceptional and high-end wines, including some of the rare and best vintage produced in Bordeaux, Burgundy, Alsace, Champagne, to name a few. On their site you can also find excellent brands at a great value, which is what I look for when planning a party.

I served my eggplant parmigiana with a glass of  Saint-Julien Chateau Gloria.  This wine is a blend of Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc. This medium-bodied wine perfectly balance the flavor of the eggplants and tomato sauce, and brings out the subtle spice of the basil.  With its earthy flavor and black plums and blackberries aromas, this wine is sure to prepare your palate for the first bite, begging for more. 

If you are looking for a white wine to combine with this vegetarian dish, how about a Louis Jadot Macon-Villages Chardonnay?!? You can stay assured no one will turn down a refreshing glass of this dry and lively, fruity and light-bodied wine. With its floral scent, flavors of apple and melon, and a hint of lemon, I find that this Chardonnay pairs perfectly with any vegetarian dish.

Now, who is ready to check out and try my recipe?!?  Buon Appetito!

INGREDIENTS:

YIELD: about 4 servings (makes 8 eggplant bites) 
    • 1 medium/large eggplant 
    • 2 large fresh mozzarella balls (or 8 thick slices of fontina cheese)
    • about 1/4 cup flour
    • 3 eggs
    • about 1 1/2 cup bread crumbs
    • salt
    • fresh basil
    • about 1 cup of tomato sauce
    • oil for frying

PREPARATION:

TIME: 20 minutes to prepare plus 30 minutes inactive

    Slice the eggplant in thin slices (about 16 slices).
    Lay them out on a baking sheet lined with a paper towel. Sprinkle with salt and let them sit for about 30 minutes. This will remove the extra moisture in the eggplant.

    After about 30 minutes, clean the top of the eggplant slices with paper towel to remove the water and extra salt.

    Slice the mozzarella balls (or the fontina if you prefer) into 8 thick slices. The cheese should be smaller than the eggplant slice.

    Sandwich one slice of cheese between two similar size eggplant slices.

    Coat each eggplant sandwich in flour first.

    In the beaten eggs.

    And in bread crumbs mixed with the parmesan cheese.

    Best if you coat again in eggs and bread crumbs.

    In a large sauce pan, heat the oil until ready for frying (check with a wooden spoon until you see little bubbles forming around the spoon).

    Fry the eggplants in batches, until golden brown on each side.

    Drain on a paper towel to remove any extra oiul. Sprinkle with chopped basil if you like.
    And serve still hot with your favorite marinara sauce.
    Enjoy!

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