Photo: Eggplant Ricotta Bites Recipe
Ingredients
- 1 medium eggplant
- Kosher salt
- All-purpose flour, for dredging
- 2 large eggs
- 3/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 tablespoon plus 2 teaspoons extra- virgin olive oil, plus more as needed
- 2 large plum tomatoes, diced
- 2 teaspoons red wine vinegar
- 1 cup ricotta cheese
- Shredded fresh basil, for topping
Directions
Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.
Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.
SERVES 6
Calories: 243
Total Fat: 13 grams
Saturated Fat: 5 grams
Protein: 12 grams
Total carbohydrates: 22 grams
Sugar: 4 grams
Fiber 4 grams
Cholesterol: 95 milligrams
Sodium: 328 milligrams
Photograph by Anna Williams
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By Cook D
Atlantic City, NJ
on April 14, 2013
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I made this for a 60th birthday party and it went over very well. I did substitute roasted red peppers for the tomato since no good tomatoes are available in the winter. We will be using this recipe again utilizing the produce from our garden this summer.
By torba97_12904148
Fremont, CA
on March 03, 2013
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Warm weather, back yard, friends, etc...imagine this...serve this eggplant recipe!!!
Have also served this as a "finger food" putting eggplant on top of small bread slices. Almost everyone enjoyed. Info...the eggplant most enjoyed...small japanese.
Annie, Fremont, CA
By jinalid
on January 17, 2013
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It was a favorite even with friends who don't like eggplant. Made minor modification to spice it up with crushed red pepper I'm the bread crumbs and the ricotta mixture.
Read all 12 reviews