Eggplant Parmesan Bites
Ingredients
- 1 tablespoon sea salt (such as Diamond Crystal(R)), divided ⓘ
- 1 small eggplant, cut into 1/2-inch rounds ⓘ
- 1 cup Italian-seasoned bread crumbs ⓘ
- 1 egg ⓘ
- 1 teaspoon olive oil, or more as needed ⓘ
- 1/2 cup ricotta cheese ⓘ
- 24 pita chips, or more to taste ⓘ
- 24 cherry tomatoes, or more to taste ⓘ
- 24 basil leaves, or more to taste ⓘ
Instructions
- Preheat 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.
Nutrition & Diet Analysis (per serving)
591
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).