Eggplant Parmesan Bites

1. 1

   Preheat oven to 375 degrees F (190 degrees C).

2. 2

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

3. 3

   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.

4. 4

   Arrange coated eggplant on a baking sheet and drizzle with olive oil.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.