Eggplant Ricotta Bites

Eggplant Ricotta Bites

Ingredients

  • 1 medium eggplant
  • Kosher salt
  • All-purpose flour, for dredging
  • 2 large eggs
  • 3/4 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon plus 2 teaspoons extra- virgin olive oil, plus more as needed
  • 2 large plum tomatoes, diced
  • 2 teaspoons red wine vinegar
  • 1 cup ricotta cheese
  • Shredded fresh basil, for topping

Directions

Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.

Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.

SERVES 6

Calories: 243

Total Fat: 13 grams

Saturated Fat: 5 grams

Protein: 12 grams

Total carbohydrates: 22 grams

Sugar: 4 grams

Fiber 4 grams

Cholesterol: 95 milligrams

Sodium: 328 milligrams

Photograph by Anna Williams

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