Eggplant Parmigiana Bites

The glossy fruit of an eggplant just begs to be picked and eaten, but sometimes the plants produce too much fruit for you to eat before it spoils. Eggplants can also be preserved in many ways but one of our favourites is more interesting: Eggplant Parmigiana Bites! A classic eggplant Parmigiana can be made into a satisfying snack. Serve with a tangy tomato chutney or garlicky Napolitana sauce.


  • 1 eggplant, cut into 5mm slices
  • 1 cup grated mozzarella
  • 1⁄2 cup grated Parmesan
  • 1⁄2 cup cream cheese
  • Handful basil, chopped finely
  • A couple of tablespoons of flour
  • 2 eggs
  • 2 cups Panko breadcrumbs
  • Vegetable oil to fry
  • Tomato chutney to serve


Place the eggplant slices on a baking sheet and sprinkle them with salt on both sides. Let them sit for 30 minutes. Pat dry with kitchen paper. Mix together the cheeses, season with pepper and add the basil. Prepare the dipping station with a bowl of flour, a bowl of beaten eggs and a bowl of breadcrumbs. Place a spoonful of the cheese mix on one slice of eggplant, dip another eggplant slice into the egg and sandwich the two together. Place the sandwich on a baking tray and freeze for an hour. Dip the sandwiches in flour, then egg and then breadcrumbs. Fry in a shallow pan until browned on both sides. Drain on kitchen paper and serve.

The Gardener