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Eggplant Parmesan Bites

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Eggplant Parmesan Bites



Ingredients :

  • 1 tablespoon sea salt (such as Diamond Crystal®)
  • 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
  • ½ cup ricotta cheese
  • 24 pita chips
  • or more to taste
  • 24 cherry tomatoes
  • or more to taste
  • 24 basil leaves
  • or more to taste
  • Methods :

  • 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.
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