eggplant parmesan bites

Ingredients

• Servings: 24
• 1 tablespoon sea salt (such as diamond crystal®), divided
• 1 small eggplant, cut into 1/2-inch rounds
• 1 cup italian-seasoned bread crumbs
• 1 egg
• 1 teaspoon olive oil, or more as needed
• 1/2 cup ricotta cheese
• 24 pita chips, or more to taste
• 24 cherry tomatoes, or more to taste
• 24 basil leaves, or more to taste

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. rinse salt off the eggplant.
• spread bread crumbs into a shallow bowl and beat egg in a separate bowl. dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides.
• arrange coated eggplant on a baking sheet and drizzle with olive oil.
• bake in the preheated oven until lightly browned, about 10 minutes.
• mix remaining 1 teaspoon salt with ricotta cheese in a bowl. spoon ricotta cheese mixture each eggplant.
• bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
• place 1 eggplant slice each pita chip; top with a cherry tomato and basil leaf.