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My review
Eggplant Parmesan Bites
Nashville Nosher
"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
1 h 15 m servings 71Original recipe yields 24 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- You can also use fresh mozzarella in place of the ricotta if desired.
- Crackers or toast rounds can be substituted for the pita chips.
- 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
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12/1/2014
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 & p...