Name: Eggplant Ricotta Bites
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
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

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34m Easy 98%

CLASS

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 small bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.

Photograph by Anna Williams

Courtesy of Food Network Magazine

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Eggplant Ricotta Bites

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