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Roasted Eggplant Bites | Late Summer Recipe

Are you someone who loves cooking with seasonal ingredients? If so, you'll appreciate my go-to recipe for late summer: Roasted Eggplant Bites. As a passionate gardening enthusiast and certified Arizona Master Gardener, I try to make the most of my end-of-summer harvests. This simple, meatless dinner is not only delicious but also incredibly easy to prepare.

And here's a pro tip: any leftover eggplant slices can be cooled and frozen for future meals. Enjoy!

roasted eggplant recipe

Roasted Eggplant Bites with Tomato Jam and Goat Cheese

Roasted Eggplant Bites

2 large eggplants, sliced into 1/2″ thick slices. Don’t cut the eggplant too thin or it will overcook while you are roasting.

3 cups seasoned breadcrumbs of your choice (panko, gluten free or keto breadcrumbs work as well)

4 eggs lightly beaten

Kosher or sea salt

  1. Preheat oven to 425 degrees.

  2. Liberally sprinkle eggplant slices with salt on both sides and place in a colander in the sink or over a plate for 20-30 minutes to draw the excess water from the eggplant.

  3. Rinse the eggplant slices well and pat dry.

  4. Dip the eggplant slices in the eggs, letting the excess drip off, and then dredge both sides in the breadcrumbs.

  5. Place the eggplant slices on a parchment or foil lined sheet pan and place in oven for 15 to 20 minutes or until golden brown, start watching after 10 to 12 minutes. Flip the eggplant slices and cook for another 10 to 15 minutes or until golden brown on the other side.

Optional Toppings for your Roasted Eggplant Bites

  • Dab of goat cheese

  • Small dollop of tomato jam (we use our homemade yellow-pear tomato jam with sliced lemon and ginger)

  • Chopped arugula, dressed lightly with a sherry or champaign vinaigrette of your choice

  • Jarred fire roasted peppers, chopped

  • Drizzle of aged balsamic reduction (we love the aged balsamic reduction, traditional-style or fig, from the Queen Creek Olive Mill here in Arizona).

Note: You can freeze the unused eggplant slices after they’ve cooled and store in an airtight container in the freezer. Use for another night of Roasted Eggplant Bites, in an eggplant parmesan or noodle-less lasagna.

Give it a try and let me know what you think!


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