Eggplant Ricotta Bites

By khojnicki

Ingredients

• 1 medium eggplant
• Kosher salt
• All purpose flour, for dredging
• 2 large eggs
• 3/4 c breadcrumbs
• 1/4 c grated parmesan cheese
• 1 tbsp plus 1 tsp EVOO
• 2 large plum tomatoes
• 2 tsp red wine vinegar
• 1 c ricotta cheese
• Shredded fresh basil for topping

Details

Servings 6
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

Thinly slice the eggplant into rounds and season with salt. Pour some flour in a shallow dish. Beat the eggs in another dish. In a third dish, mix the parmesan and breadcrumbs. Dredge the eggplant in flour, dip in egg and dredge in breadcrumbs.

Heat 1 tbsp olive oil in a skillet over medium high heat. Working in batches, cook the eggplant until golden, about 2 mins on each side. Drain on paper towels and season with salt.

Toss the tomatoes with remaining olive oil and vinegar in a bowl. Spoon ricotta on each eggplant and top with tomato mixture and basil.