Eggplant Parmesan Crispy Bites

Instructions

1. Preheat oven to 180 °C (160 °C fan forced). Line a baking tray with baking paper.
2. Fit the food processor with the multipurpose blade. Add the bread, parmesan, basil and garlic. Process on low speed to make course breadcrumbs. Place the mxture in a wide bowl.
3. Beat the eggs and salt until whisked and lightly foamy. Pour the eggs into a separate wide bowl. Place the flour into a third bowl.
4. Fit the processor with the adjustable slicing blade and thickly slice the eggplant.
5. Dip each eggplant slice into the flour (shaking off the excess), then lightly coat in the egg and then place into the crumbing mixture, lightly coating each side with the crumbs.
6. Place each slice onto the prepared tray. Lightly spray the slices with extra sunflower oil. Bake 25 minutes, or until golden brown and crisp, turning over after the first 15 minutes of cooking.
7. Meanwhile prepare the tomoato sauce: fit the food processor with the work bowl and multipurpose blade. Add the tomatoes, basil, oil and chilli flakes. Select speed 1 and process to the desired consistency. Pour mixture into a small saucepan and simmer uncovered over a low heat for 5 minutes.
8. Serve crisp eggplant slices with the tomato dipping sauce.

• Servings : 2
• Ready in : 40 Minutes
• Course : Appetizers
• Recipe Type : Appetizers, Finger foods, Vegetables and site dishes
• Ingredient : Basil, Basil leaves, Can tomatoes, Eggplant, Eggs, Flour, Garlic, Olive oil, Parmesan cheese, Red pepper flakes, Salt