My Cart

Close

#FoodieFriday- Eggplant Ricotta Bites

Posted on

The Holidays are here, which means parties!

Whether you are hosting or attending we found a perfect (and healthy) appetizer to please any crowd!

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.

Happy eating!

0 comments

Leave a comment

All blog comments are checked prior to publishing

Hello You!

Join our mailing list