Eggplant Parmesan Bites

Method8 steps · about 58 min

1. 1

   Step 1: Preheat oven to 375 degrees F (190 degrees C).

2. 2

   Step 2: Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.

   Drain salted eggplant at least 30 minutes · 30 minUses 2 teaspoons sea salt for draining eggplant · 1 small eggplant, cut into 1/2-inch rounds

3. 3

   Step 3: Spread bread crumbs into a shallow bowl and beat egg (1) in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides.

   Uses Drained rinsed eggplant rounds · 1 cup Italian-seasoned bread crumbs · 1 egg

4. 4

   Step 4: Arrange coated eggplant on a baking sheet and drizzle with olive oil (1 teaspoon).

   Uses Breaded eggplant rounds · 1 teaspoon olive oil, or more as needed

5. 5

   Step 5: Bake in the preheated oven until lightly browned, about 10 minutes.

   Bake eggplant · 10 minUses Oiled breaded eggplant on baking sheet

6. 6

   Step 6: Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.

   Uses Remaining 1 teaspoon sea salt for ricotta · ½ cup ricotta cheese · Baked breaded eggplant rounds

7. 7

   Step 7: Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.

   Bake ricotta-topped eggplant 5–7 minutes · 7 minUses Ricotta-topped eggplant rounds

8. 8

   Step 8: Cut the warm ricotta-topped eggplant rounds into pieces as needed to fit the pita chips (24). Place one piece on each pita chip and top with a cherry tomato (24) and basil leaf (24). Use chips and toppings as needed for the available eggplant pieces.

   Uses Warm ricotta-topped eggplant rounds · 24 pita chips, or more to taste · 24 cherry tomatoes, or more to taste · 24 basil leaves, or more to taste