Eggplant Parmesan Bites
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Recipe Summary Eggplant Parmesan Bites
A bite-size version of one of my favorite entrees. It's eggplant Parmesan you can eat while standing up! Serve warm or room temperature.Ingredients | Sour Airheads Bites1 tablespoon sea salt (such as Diamond Crystal®), divided1 small eggplant, cut into 1/2-inch rounds1 cup Italian-seasoned bread crumbs1 egg1 teaspoon olive oil, or more as needed½ cup ricotta cheese24 pita chips, or more to taste24 cherry tomatoes, or more to taste24 basil leaves, or more to tasteDirectionsPreheat oven to 375 degrees F (190 degrees C).Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.Spread bread crumbs into a shallow bowl and beat egg 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.Arrange coated eggplant on a baking sheet and drizzle with olive oil.Bake in the preheated oven until lightly browned, about 10 minutes.Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.You can also use fresh mozzarella in place of the ricotta if desired.Crackers or toast rounds can be substituted for the pita chips.If eggplant rounds are large, cut in half so the eggplant fits on your crackers.The nutrition data for this recipe includes the full amount of the salt and breading ingredients. The actual amount consumed will vary.Info | Sour Airheads Bitesprep:
30 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
24
Yield:
24 servings
TAG : Eggplant Parmesan BitesAppetizers and Snacks, Canapes and Crostini Recipes,
