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Mini Eggplant Parmesan Toasties are an irresistible twist on the classic Italian dish, offering a perfect combination of crispy, cheesy, and flavorful elements that make them an appealing option for both appetizers and snacks. These delightful bites feature thinly sliced eggplant, which is breaded and baked to golden perfection, layered with marinara sauce, and topped with gooey melted cheese. Whether served at a dinner party, a casual gathering, or simply as a satisfying treat at home, these toasties are sure to impress.

Mini Eggplant Parmesan Toasties

Discover the deliciousness of Mini Eggplant Parmesan Toasties, the perfect bite-sized twist on a classic Italian favorite. These crispy, cheesy treats feature thin slices of eggplant, breaded and baked to golden perfection, layered with rich marinara sauce and topped with gooey melted cheese. Ideal for appetizers or snacks, these toasties are not only easy to make but also a fantastic way to enjoy the wonderful flavors of eggplant in a fun and satisfying way.
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Ingredients
  

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

1 cup Italian-seasoned breadcrumbs

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
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). Generously sprinkle the eggplant slices with salt and place them in a colander. Allow them to sit for about 30 minutes to draw out excess moisture. Rinse the slices under cold water and pat them dry thoroughly with paper towels.

    Set Up the Breading Station: Organize your workspace with three bowls. Fill one with all-purpose flour, another with the beaten eggs, and the third with a mixture of breadcrumbs, 1/4 cup of Parmesan cheese, garlic powder, dried oregano, salt, and black pepper.

      Bread Each Eggplant Slice: Take each salted eggplant slice and first dip it into the flour, coating it lightly. Next, immerse it in the beaten eggs to ensure it adheres well, and finally, coat it thoroughly with the breadcrumb mixture, pressing gently to ensure a good cover.

        Fry the Eggplants: In a large skillet, heat a generous amount of olive oil over medium heat. Fry the breaded eggplant slices in batches, cooking for about 3-4 minutes on each side or until they turn golden brown. Transfer the fried slices to a plate lined with paper towels to absorb any excess oil.

          Assemble the Toasties: On each slice of baguette or sourdough, spread a spoonful of marinara sauce evenly. Place a crispy fried eggplant slice on top, followed by a generous handful of shredded mozzarella cheese, a few fresh basil leaves, and a light sprinkle of remaining Parmesan cheese.

            Bake the Toasties: Arrange the assembled toasties on a baking sheet and place them in the preheated oven. Bake for about 10-12 minutes, or until the cheese is melty, bubbly, and just starting to turn a lovely golden color.

              Serve with Style: Remove the toasties from the oven and let them cool for a few minutes. Just before serving, garnish with extra chopped basil for a fresh touch.

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

                  - Presentation Tips: Arrange the toasties on a wooden board or a colorful platter and serve them with a small bowl of marinara sauce for dipping. Enjoy your delicious creation!