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.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Cook's Note:

You can also use fresh mozzarella in place of the ricotta if desired.

Tips

Crackers or toast rounds can be substituted for the pita chips.

Tips

If eggplant rounds are large, cut in half so the eggplant fits on your crackers.

Editor's Note:

The nutrition data for this recipe includes the full amount of the salt and breading ingredients. The actual amount consumed will vary.

Nutrition Facts

70.5 calories; 2.6 g protein; 9.8 g carbohydrates; 9.4 mg cholesterol; 354.1 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
12/01/2014
Couldn't find a small eggplant, so I just used a small biscuit/cookie cutter and cut into small rounds (used 2/chip). I baked my own pita chips, spritzed with olive oil, sprinkled with salt & pepper, and baked for about 5 mins; also used Italian panko breadcrumbs on the eggplant. I think just a little bit of spaghetti sauce under the eggplant might add another layer of flavor and some moisture, but that's not to say that it wasn't good without it. I loved the ricotta on this (rather than mozzarella), IMO made it taste more authentic and fresh. Quick, easy, two bites & it was gone! Very nice. Read More
(4)
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/01/2014
Couldn't find a small eggplant, so I just used a small biscuit/cookie cutter and cut into small rounds (used 2/chip). I baked my own pita chips, spritzed with olive oil, sprinkled with salt & pepper, and baked for about 5 mins; also used Italian panko breadcrumbs on the eggplant. I think just a little bit of spaghetti sauce under the eggplant might add another layer of flavor and some moisture, but that's not to say that it wasn't good without it. I loved the ricotta on this (rather than mozzarella), IMO made it taste more authentic and fresh. Quick, easy, two bites & it was gone! Very nice. Read More
(4)
Rating: 5 stars
12/01/2014
Couldn't find a small eggplant, so I just used a small biscuit/cookie cutter and cut into small rounds (used 2/chip). I baked my own pita chips, spritzed with olive oil, sprinkled with salt & pepper, and baked for about 5 mins; also used Italian panko breadcrumbs on the eggplant. I think just a little bit of spaghetti sauce under the eggplant might add another layer of flavor and some moisture, but that's not to say that it wasn't good without it. I loved the ricotta on this (rather than mozzarella), IMO made it taste more authentic and fresh. Quick, easy, two bites & it was gone! Very nice. Read More
(4)