A bite-size version of one of my favorite entrees. It's eggplant Parmesan you can eat while standing up! Serve warm or room temperature.
Ingredients
- sea salt (such as Diamond Crystal®): 1 Tbsp (divided)
- eggplant, cut into 1/2-inch rounds: 1 piece
- Italian-seasoned bread crumbs: 1 cup
- egg: 1 piece
- olive oil: 1 tsp (or more if needed)
- ricotta cheese: 0.5 cup
- pita chips: 24 piece (to taste)
- cherry tomatoes: 24 piece (to taste)
- basil leaves: 24 piece (to taste)
Metric Conversion
Stages of cooking
-
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 onto each eggplant.
-
Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
-
Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.
