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Eggplant Parmesan Bites
Eggplant Parmesan Bites
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Crispy eggplant chips stacked with tomato and basil on pita bites - enjoy this handheld appetizer!
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
  • 0.5 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 your oven to a toasty 375 degrees F (190 degrees C).
  • Sprinkle 2 teaspoons of salt over eggplant rounds in a colander and let them drain for at least 30 minutes. Rinse the salt off the eggplant.
  • In a shallow bowl, spread breadcrumbs. In a separate bowl, beat the egg. Dip eggplant into the egg, letting excess drip off, then press into breadcrumbs until coated on both sides.
  • Place the breaded eggplant slices neatly on a baking sheet and generously drizzle with olive oil.
  • Bake until lightly browned in the preheated oven for around 10 minutes.
  • Combine the remaining teaspoon of salt with ricotta cheese in a bowl, then generously spoon the creamy ricotta mixture onto each eggplant slice.
  • Bake eggplant in the oven until cheese is bubbly and melted, for about 5 to 7 minutes.
  • Layer each crunchy pita chip with an eggplant slice, cherry tomato, and fragrant basil leaf.

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