Patio Baby Eggplant Parmesan Bites

Patio Baby eggplants are about the size of a real egg.

I purchased a Patio Baby Eggplant seedling without really knowing what it was. I wanted a smaller eggplant, and that’s what I got.

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.

The small fruits fit in your hand. In fact, several will. I decided to make individual Eggplant Parmesan Bites due to their diminutive size.

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.

Each slice went into the egg mixture, dredged in the cornmeal and flour mixture, back to the egg and finally back to the flour mixture again.

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.

Top each eggplant bite with a dollop of prepared spaghetti sauce (commercial or homemade), a shake of Parmesan cheese, and a small slice of mozzarella 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