Eggplant Parmesan Bites

Name: Eggplant Parmesan Bites
Ingredients: 1 tablespoon sea salt (such as Diamond Crystal(R)), 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

9 ingredients

8 steps

Ingredients

1 tablespoon sea salt (such as Diamond Crystal(R)), 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

Directions

1

Preheat oven to 375 degrees F (190 degrees C).
2

Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.
3

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.
4

Arrange coated eggplant on a baking sheet and drizzle with olive oil.
5

Bake in the preheated oven until lightly browned, about 10 minutes.
6

Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.
7

Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
8

Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.