Eggplant Ricotta Bites

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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.