Crispy Aubergine Parmigiana Bites

Name: Crispy Aubergine Parmigiana Bites
Ingredients: 5 tbsp extra virgin olive oil; 100 g panko; 1 egg, beaten; 1 large aubergine, trimmed, then cut into 12 rounds about 1cm thick; 1 ball of mozzarella, drained, patted dry and cut into 12 thin slices; 1 ball of mozzarella, drained, patted dry and cut into 12 thin slices; 12 basil leaves; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 red onion, finely diced; 2 garlic cloves, crushed; 1 tbsp tomato purée; 400 g tin chopped tomatoes; 2 tsp caster sugar; 2 tsp dried oregano; pinch of chilli flakes

Preparation info

Makes
12

Difficulty
Easy

Appears in

Seasonal Snacks

By Gabriella English

Published 2026

About

Though these take a little more prep than a lot of the snacks in this book, they’re 100% worth it. Any leftover tomato sauce would be great to serve alongside the Mushroom and Taleggio Arancini or to use instead of kimchi in the pinwheels.

Ingredients

5 tbsp extra virgin olive oil
100 g panko
1 egg

Snack
Vegetarian
May

Method

Preheat the oven to 220°C/200°C fan. Grease two large baking trays with a tablespoon of the oil.

Put the panko on a plate and the beaten egg into a flattish bowl. Dip each slice of aubergine first into the beaten egg and then into the panko until well crumbed all over. Lay them