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Eggplant Parmesan Bites

"A bite-size version of one of my favorite entrees. It's eggplant Parmesan you can eat while standing up! Serve warm or room temperature."
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1 h 15 m servings 71 cals
Original recipe yields 24 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.
  3. Spread bread crumbs into a shallow bowl and beat egg in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides.
  4. Arrange coated eggplant on a baking sheet and drizzle with olive oil.
  5. Bake in the preheated oven until lightly browned, about 10 minutes.
  6. Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.
  7. Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
  8. Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.


  • Cook's Note:
  • You can also use fresh mozzarella in place of the ricotta if desired.
  • Crackers or toast rounds can be substituted for the pita chips.
  • If eggplant rounds are large, cut in half so the eggplant fits on your crackers.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the salt and breading ingredients. The actual amount consumed will vary.

Nutrition Facts

Per Serving: 71 calories; 2.2 g fat; 9.8 g carbohydrates; 2.6 g protein; 9 mg cholesterol; 354 mg sodium. Full nutrition

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Couldn't find a small eggplant, so I just used a small biscuit/cookie cutter and cut into small rounds (used 2/chip). I baked my own pita chips, spritzed with olive oil, sprinkled with salt & p...