Eggplant Ricotta Bites

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

it was great!! my husband loved it too, just make sure you keep it warm when your putting the ricotta on it dont taste too good cold (:

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think this recipe is very good, certainly deserving of 5 stars. Coming from a family that is in the cooking profession, when inviting them for dinner, the bar is set pretty high, so I try to come up with something new often. I have made the breaded eggplant, but topped it with roasted peppers (in olive oil and garlic. It tastes wonderful, but I will certainly try making this with the ricotta cheese. I can tell it tastes great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this was a great app. i also tried it with mozz. i broliled fresh mozz then topped it with balsamic vinegar. i was all very tasty

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.