Cauliflower & Eggplant Parmesan Bites

Course Lunch/Snack
Course Lunch/Snack
  1. Preheat oven to 450 degrees F.
  2. Cut cauliflower into florets and eggplant into blocks about 1 sq in wide and 2 in long.
  3. Set up a dipping station with 3 shallow bowls: one with flour, one with whisked eggs and one with breadcrumbs, grated parmesan, garlic powder, salt and pepper mixed together.
  4. Dip the veggie pieces in the egg, coat with flour, dip back in the egg, and coat with the breadcrumb mixture. Place on a parchment lined baking sheet, and repeat until finished.
  5. Bake for ~15 mins until golden. Remove, top each piece with a hefty sprinkle of Andrew & Everett® Shredded Mozzarella Cheese, and return to the oven on broil for 2-3 mins to melt the cheese.
  6. Serve with warmed marinara topped with an extra sprinkle of Shredded Mozzarella.
Recipe Notes

Recipe courtesy of All Roads Lead to Healthy -

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