Easy Weeknight Dinners Finger foods RECIPES Small bites

Eggplant Parmesan Poppers

Eggplant Parmesan Poppers

Print Recipe
Serves: 4-6 Cooking Time: 30 min


  • Ingredients
  • 1 large, thin eggplant or 2 Japanese eggplants, sliced 1/4 inch thick
  • 1/2 cup flour
  • 2 large egg whites
  • 1 cup seasoned bread crumbs or panko crumbs
  • 2/3 cup olive oil
  • 1 cup marinara sauce
  • 1/2 cup Mozzarella
  • Optional-jalalapeno slices (garnish)



Place flour and breadcrumbs in medium bowls. Whisk egg whites in medium bowl until frothy.


Preheat oven to 350 degrees, and heat the oil in a medium skillet on medium-high heat for 3 minutes.


Dip each eggplant slice into the flour and shake off excess. Next, dip into egg mixture and then finally into bread crumbs. Cook eggplant rings for 2 minutes per side or until golden brown. Flip and fry the other side. Put all fried pieces onto a parchment paper lined baking sheet.


Spread 1 teaspoon of sauce on to each eggplant slice. Sprinkle with mozzarella cheese, and top with jalapeño if you want to give it a kick. Bake on 350 degrees for about 12 minutes until the eggplant is heated through and the cheese turns golden brown. Transfer to a platter and serve.

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