Oh, you desire a brand new appetizer to serve at your subsequent book-club meeting/movie night/game-day party? Well, you got here to the proper place.
In this recipe, we take vintage eggplant parmigiana and switch it into poppable little bites (just do not neglect a edge of sauce for dipping).
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INGREDIENTS 8 servings 2 cups vegetable or peanut oil, for frying
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly floor black pepper
Pinch of cayenne pepper
2 eggs, evenly beaten
1½ cups bread crumbs
1 cup grated Parmesan cheese
1 eggplant, cut into 1-inch cubes
3 tablespoons chopped recent parsley, for garnish
Coarse salt, for finishing
1 cup marinara sauce, for dipping
DIRECTIONS 1. In a small pot, warmth 3 inches of oil till it reads 350°F on a thermometer. Line a big plate with a couple of layers of paper towels.
2. Prepare three shallow bowls. In the first, whisk the flour with the salt, black pepper and cayenne to combine. In the second, whisk the eggs. In the third, blend the bread crumbs with the Parmesan to combine.
3. Working in batches, dip the eggplant items first into the flour mixture, then into the egg after which into the bread crumbs. Continue till all of the eggplant items are coated.
4. Fry the eggplant items till they are golden brown, 6 to 8 minutes. Remove them from the oil and move to the ready plate. Drain at the paper towels.
5. Garnish with parsley and coarse salt, and serve at present with a edge of warm marinara sauce for dipping.