Eggplant Ricotta Bites (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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:
1. 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.
2. 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.
3. 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.
4. Photograph by Anna Williams
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