Eggplant Parm Bites
Ingredients
- 1/4 cup plus 2 tablespoons olive oil
- 2 graffiti or Japanese eggplants (about 1 pound total), cut into 1/2-inch pieces
- 1 teaspoon kosher salt
- 1/3 cup jarred marinara sauce
- 2 tablespoons chopped fresh basil
- 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
- 8 sheets frozen phyllo dough, defrosted (14-by-8 1/2-inch sheets)
- 1 cup shredded mozzarella
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