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Eggplant Parmesan Bites

5

0 min

Eggplant Parmesan Bites

Eggplant Parmesan Bites Photo 1

Time

0 min

Serving

24 persons

Calories

71

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
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

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  1. Preheat oven to 375 degrees F (190 degrees C).
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  2. Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.
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  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.
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  4. Arrange coated eggplant on a baking sheet and drizzle with olive oil.
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  5. Bake in the preheated oven until lightly browned, about 10 minutes.
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  6. Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.
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  7. Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
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  8. Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.
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