Description
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
- 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
- ½ cup ricotta cheese
- 24 pita chips, or more to taste
- 24 cherry tomatoes, or more to taste
- 24 basil leaves, or more to taste
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 24