These Eggplant Parmesan Bites are little rounds of pure comfort: tender roasted eggplant topped with tangy tomato paste, fresh spinach, and a blanket of bubbling mozzarella. They are light enough for a healthy appetizer yet satisfying enough to steal the show. If you love eggplant, also try our Stuffed Eggplant Boats with Chicken and Cheese — and for another crispy vegetarian snack, see Crispy Battered Zucchini and Eggplant.
Ingredients
- 2 eggplants, sliced into rounds
- 4 tbsp tomato paste
- 2 ripe tomatoes, sliced
- A handful of fresh spinach
- 150 g (5 oz) mozzarella, sliced or shredded
- Salt and pepper to taste
Instructions
- Slice the eggplants into rounds, season with salt and pepper, and arrange on a lined baking sheet.
- Bake at 200°C (400°F) for 20 minutes.
- Top each round with tomato paste, a tomato slice, spinach, and mozzarella, then bake 10 minutes more until the cheese melts. Serve warm.
Tips
- Salt the eggplant rounds and let them rest for 10 minutes, then pat dry — this draws out bitterness and helps them roast up golden instead of soggy.
- Slice the eggplant evenly, about 1 cm thick, so every bite bakes at the same rate. For more on coaxing deep caramelization out of vegetables, Serious Eats has excellent technique guides.
- Serve the bites straight from the oven while the mozzarella is still stretchy; leftovers reheat beautifully in a hot oven for 5 minutes.
Nutrition: Per 100 g: 142.3 kcal, protein 5.2 g, fat 4.6 g, carbs 19.1 g.