Eggplant Ricotta Bites

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These were delicious- I would recommend this as an appetizer or vegetarian main. I peeled the eggplant and I forgot to add the parmeasan to the breading, so I sprinkled on the fried eggplants a broiled for a few minutes prior to topping (I also brought this to a friends house so this helped warm it back up. Make this!

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I love this idea. I was trying to come up with a tasty appetizer to bring to my grandmoms on Christmas. I'm going to get the ingredients tonight, and test it out. I have a habit of tweaking recipes, so instead of just tomatoes and ricotta, I'm going to make my famous bruschetta (plum tomatoes, fresh mozzarella, fresh basil, red onion diced, fresh garlic, and EVOO, all seasoned with salt and pepper and top the eggplant rounds with that!!! Yummm. I'll check back to let you know how it comes out. Delish I'm sure.

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easy and taste is wonderful.... I had several requests to make it again and again. I have recommended it to several people too

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The current issue arrived today, saw this recipe and I just happened to have fresh from the garden, eggplant and tomatoes. After topping with ricotta and tomatoes I slid the baking pan into a 350 degree oven for a few minutes. I was out of red wine vinegar so I substituted Sherry Wine Vinegar...I would like the red better though. I let the tomatos sit and absorb the flavor but did not drizzle any liquidon the eggplant. Very tasty and I had it as part of a veggie dinner.

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Tasty, but I did not like the plain cold Ricotta against the warm eggplant. Next time I may mix some Parmesan in with the Ricotta or skip the Ricotta completely. Love the combination of the tomatoes, vinegar and basil with the eggplant.

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This is pretty easy and very good. I didn't have ricotta or fresh basil so I used a bit of goat cheese and dried basil. I tried some with no cheese, too, and they were also great. I didn't slice them very thin, the thinner slices came out better. I also double-dipped one to see how that worked and it was excellent, although I think if I sliced them thinner it would be overkill to double dip.

I also tried salting and draining the eggplant for about 20 minutes and got essentially no liquid out of it, so I don't think that's necessary for this recipe (many recipes require this step. Another deviation from the recipe -- I didn't flour the slices, just dried them off and went right into the egg wash, with no problem, the coating adhered really well.

This is a great easy way to use fresh eggplant and tomatoes.