All the wonderful flavors of Eggplant Parmesan compacted into little appetizer size bites. First appearing in Naples, Italy in the 1800, the popularity of Eggplant Parmesan makes it an brilliant choice for an appetizer. Easily assembled, this dish works well as a last minute appetizer especially if the garden is producing an abundance of eggplant.
The eggplant is sliced, salted and let to rest for 30 minutes to pull some of the moisture. This process keeps the eggplant from becoming a soggy mess during cooking.
Use a quality tomato sauce of choice but avoid any with added meats or vegetables. It should be a basic tomato pasta sauce to allow the eggplant to shine as the vegetable.
Serving with pesto provides a flavor boost and a wonderful color contrast. Taggiasca Basil Pesto with Roasted Walnuts can easily be made while the bites are cooking.
1 medium eggplant
2 T kosher salt
2 c seasoned breadcrumbs
1 c grated Parmigiano-Reggiano, divided
1 egg
½ c milk
½ c flour
2 c tomato based pasta sauce
¼ c pesto, such as Taggiasca Basil Pesto
Heat oven to 350°.