Eggplant Ricotta Bites

  • Level:Easy
  • Total: 25 min
  • Active: 25 min

  • Yield:6 servings
  • Nutrition Info

Ingredients

1 medium eggplant

Kosher salt

All-purpose flour, for dredging

2 large eggs

3/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more as needed

2 large plum tomatoes, diced

2 teaspoons red wine vinegar

1 cup ricotta cheese

Shredded fresh basil, for topping

Directions

  1. Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and Parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.
  3. Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a small bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.

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