Eggplant Ricotta Bites
Lightly breaded eggplant is sauteed instead of deep-fried, giving it crunch without excess oil. It’s then topped with ricotta and tomatoes for an eggplant Parmesan-inspired appetizer with much less fat.
It is the holiday season, a time of year when people tend to do eat special treats. Whether you are having company at your home or will be visiting others in theirs, this recipe eggplant ricotta bites will definitely put a smile on people’s faces.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
Ingredients:
Instructions:
- 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.
- 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.
- 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.
