This is a great appetizer that has tons of flavor and not a ton of work involved. I picked out some mini purple eggplants at the farmers market (all about the same size of a finger). I originally wanted to stuff them but I needed an appetizer on the fly, had left over tomato sauce, and had a fryer already hot from chips I had just made. I decided on mini eggplant parmesan. These are great because you don't have to bread them and you can just pick them up by the stem to eat the whole thing. That also look great and most importantly taste great.
1 lb of mini purple eggplant
1 1/2 cup of tomato sauce
2 oz of parmesan cheese grated
Fresh basil to garnish
Salt and Pepper
Fryer with vegetable oil at 350 degrees
For the eggplant, place them in the fryer for about a minute and a half to 2 minutes. I place a lid on top of my pot or fryer so the water from the eggplant doesn't splatter everywhere and burn you. You only need the lid on for the first 30 seconds or so then you can take it off. You will hear the difference of the fryer once the water is all out of the eggplant. After 2 minutes drain the eggplant onto the paper towels and season with a little salt.
In a small sauce pan heat up the tomato sauce on medium high until heated through. Place the mini eggplants into the sauce and let them cook for two minutes to soak up the sauce a bit. You can fry the eggplant ahead of time and when your ready to serve them you can just heat the eggplant up in the sauce or in the oven for 10 minutes. This is what I actually did because I had 100 other things to do. Once the sauce and eggplant are hot, adjust the seasoning if needed, and spoon eggplant on the plate. Garnish with fresh grated parmesan and basil if you have it.