|Patio Baby eggplants are about the size of a real egg.|
The Patio Baby Eggplant was developed for pots and small gardens. It grows into a slender bush about a foot and a half tall.
Mine didn’t start producing fruits until late summer. The plant information says it will continue until the first frost.
|Cut, dip, dredge and fry.|
I cut each eggplant into three slices lengthwise.
I beat one egg with milk and prepared a coating out of equal parts flour and cornmeal seasoned to taste with sea salt.
|Fry until lightly browned.|
Fry the coated eggplant in olive oil using medium-high heat until they become soft inside and the coating becomes lightly browned. Drain on a paper towel until they are all done.
Arrange the little bites on a baking sheet liberally coated with cooking spray.
|Assemble the bites with sauce and cheese.|
Bake the bites at 350°F until the cheese on top is melted and bubbly.
I served my Eggplant Parmesan Bites as a dinner entree with salad.
|The cheese is melted and they are ready to enjoy.|
My Patio Baby plant produced enough little eggplants to make this recipe three time over the summer and fall. If you live in a warmer climate, you might even get more for a longer time.
Do you have any favourite eggplant recipes that you would like to share? -- Margy