The only thing I’ve ever really known how to cook with eggplant (before this week) was eggplant parmesan. And I wasn’t even very good at that. They’d always come out soggy or chewy or good enough (but not good enough to actually serve to anyone). But I wanted to master the magnificence that is eggplant parmesan. So I thought hmmm, how can we get these puppies to cook evenly. Dice them! Yes, yes…we’ll dice them then bread them! Breading is a fun, messy step that I always love. It involves an assembly line of flour, eggs, and breadcrumbs. But how can we incorporate in that parmesan? With the breadcrumbs! These Eggplant Parmesan Bites are a fun and tasty snack to serve up as an appetizer, sprinkled over a bed of pasta, or as a meal by themselves. Now a lot of recipe will have you deep fry then bake your eggplant parmesan, but that’s just 1) not the healthiest way of doing this and 2) too much damn cooking for this air condition-less European summer heat. No, no baking or frying. Today we’ll pan-fry, which is just cooking on the stove with a small amount of oil. At a medium heat you’ll get a nice, crispy exterior while also reaching a fully cooked eggplant center. And it only take like 4 minutes!
