Eggplant Ricotta Bites

Directions

1. 1
   Thinly slice the eggplant into rounds and season with salt.
2. 2
   Pour some flour into a shallow dish.
3. 3
   Beat the eggs in another dish.
4. 4
   In a third dish, mix the breadcrumbs and parmesan.
5. 5
   Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.
6. 6
   Heat 1 tablespoon olive oil in a large skillet over medium heat.
7. 7
   Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary.
8. 8
   Drain on paper towels and season with salt.
9. 9
   Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl.
10. 10
    Spoon some ricotta onto each eggplant slice.
11. 11
    Top with the tomato mixture and basil.
12. 12
    Photograph by Anna Williams