Eggplant Parmesan Bites with Marinara Dipping Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Forget the forks in favor of a finger-friendly recipe for quick and easy Eggplant Parmesan Bites served with marinara dipping sauce.
Ingredients
- 2 medium eggplants (about 2 1/2 lbs total)
- 2 cups Italian-style breadcrumbs (See Kelly's Note)
- 3/4 cup grated Parmesan cheese
- 3 large eggs
- 1 cup all-purpose flour
- Vegetable oil, for frying
- 1 cup http://www.justataste.com/2014/05/10-minute-homemade-tomato-marinara-pasta-sauce-recipe/ or store-bought marinara sauce
- Chopped fresh parsley, for garnish
Instructions
- Peel the eggplants and dice them into 1-inch cubes. Place the cubes in a large colander and toss them with 1 1/2 teaspoons salt. Let them drain in the colander over a bowl in the sink for 30 minutes to remove excess moisture.
- Combine the breadcrumbs with the Parmesan cheese in a large bowl. In a second bowl, whisk together the eggs with 2 tablespoons water. Place the flour in a third bowl. Bread the eggplant cubes in batches by coating them in the flour, then the eggs and then the cheesy breadcrumbs.
- Line a baking sheet with paper towels.
- Add three inches of oil to a large, heavy-bottomed pot set over medium heat and attach the deep-fry thermometer. Once the oil reaches 360 ºF, add the breaded eggplant in batches, cooking them until they're golden brown on all sides. Using a slotting spoon, transfer the eggplant to the paper towel-lined baking sheet and immediately season them with salt. Repeat the frying process with the remaining eggplant, returning the oil to 360 ºF between each batch.
- Garnish the eggplant bites with chopped fresh parsley and serve them with marinara sauce for dipping.
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