I was inspired to make these crispy baked eggplant bites because eggplants are one of my favorite vegetables. It is quite common to see this delicious vegetable in Chinese and Filipino cuisine and me and my family enjoy eating eggplant a lot. I have seen many versions of zucchini bites from food bloggers and since I love eggplant so much, I decided to use eggplant instead of zucchini. The eggplant is first sliced into round pieces. Then, they are coated in flour, egg and then panko. After drizzling the eggplant slices with olive oil, they are baked for 20 minutes. The result was this delicious appetizer. What I love about these crispy baked eggplant bites is that they are a healthier snack to have. Although, these crispy eggplant bites pair wonderfully with a simple lemon aioli, to make them even more healthy, you can skip the lemon aioli and enjoy this dish on its own. Enjoy!

Cooking Tips for Perfect Eggplant Bites

To achieve the perfect crispy texture for your baked eggplant bites, start by salting the eggplant slices before coating them. This draws out excess moisture and reduces bitterness. Simply sprinkle salt on the slices and let them sit for about 15 to 30 minutes. After that, rinse and pat them dry with paper towels. For an extra crunch, consider double-breading the eggplant. Dip each slice in flour, then egg, and back in the panko. This extra layer helps create that satisfying crunch. Lastly, keep an eye on the baking time. If they seem golden and crispy before 20 minutes, check them. Every oven is different, and you want them perfectly cooked without overdoing it.

Serving Suggestions and Pairings

These crispy baked eggplant bites are versatile and can be served in various ways. For a fun twist, serve them in a mini slider format. Just place a few bites in a small bun with some fresh greens and a drizzle of aioli for a tasty appetizer. They also shine as a side dish alongside grilled meats or fish. If you want to make a more substantial meal, toss the eggplant bites into a salad with mixed greens, cherry tomatoes, and a light vinaigrette. For a simple snack, pair them with a variety of dips like tzatziki or marinara sauce. This way, everyone can enjoy them just how they like.

Frequently Asked Questions

What can I use instead of eggplant?

Zucchini or mushrooms make great substitutes if you’re looking for a different flavor or texture. Just keep in mind that cooking times may vary depending on the vegetable you choose.

How do I store leftover eggplant bites?

Let the eggplant bites cool completely, then store them in an airtight container in the fridge for up to three days. To keep them crispy, reheat them in the oven instead of the microwave.

Can I make the eggplant bites ahead of time?

You can prep the eggplant slices and coating a day in advance. Just keep everything covered in the fridge until you’re ready to bake them.

What can I serve with the lemon aioli?

These crispy eggplant bites pair well with fresh salads or as a side to grilled meats. They also make a great party appetizer alongside other dips.

What are some common mistakes to avoid when making these?

Make sure to salt the eggplant slices properly to remove moisture and bitterness. Also, avoid overcrowding the baking sheet, as this can lead to soggy bites instead of crispy ones.

Crispy Baked Eggplant Bites with Lemon Aioli

Liza A

Crispy baked eggplant bites are coated in crunchy Panko and served with a zesty lemon aioli, making every bite a delightful blend of textures and flavors.

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Prep Time 25

Cook Time 40

Total Time 1 5

Course Appetizer

Cuisine Mediterranean

Servings -4 servings

Calories 450 kcal

Ingredients

Eggplant Bites

1 eggplant sliced into 1/4-inch thick rounds
Sea salt
Extra virgin olive oil
1/2 cup all purpose flour
2 cups Panko breadcrumbs
3 large eggs
Ground black pepper to taste
¼ teaspoon cayenne pepper

Lemon Aioli

1/2 cup mayonnaise
1 to 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic minced
Coarse salt and ground pepper

Instructions

Liberally salt the sliced eggplant. Don’t worry about salting them too much. The goal is to let the salt remove the excess moisture from the eggplant. We will wash the salt off later. Place salted eggplant into plates. Place another plate on top of the plate and rest a heavy object on top (eg. a cast iron skillet). Let the eggplant sit for 20 minutes.
Meanwhile, prepare the lemon aioli by mixing the mayonnaise, lemon juice, Dijon mustard and garlic. Add salt and pepper to taste. Stir. Refrigerate the lemon aioli mixture.
After letting the eggplant sit for 20 minutes, remove the weight. Rinse the eggplant slices to clear the salt. Lay the slices of eggplant in between two cloths and let it dry off for a few minutes.
Preheat the oven to 475F (245C). Lightly drizzle two baking sheets with olive oil.
Place flour and breadcrumbs each into a separate dish.
Combine and beat eggs, salt, cayenne pepper and pepper.
Coat the eggplants by first dipping into the flour. Then dip it into the egg mixture. Finally, dip it into the breadcrumbs mixture. Place coated eggplant into the baking sheet.
After coating all the eggplant slices (I needed two baking sheets since they did not fit into one), very lightly drizzle the slices with some olive oil. Bake the eggplant bites for 20 minutes, turning halfway, until golden on both sides.
Transfer the eggplant bites into a paper towel lined plate to absorb any excess oil. Serve with the lemon aioli.

Notes

Recipe sources: Eggplant Bites- injennieskitchen, Lemon Aioli - Martha Stewart

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 10gFat: 30gSaturated Fat: 4gCholesterol: 150mgSodium: 800mgFiber: 5gSugar: 3g

Keyword aioli, baked, crispy, eggplant, snack

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