Eggplant Parmesan Bites

Breaded and baked eggplant slices are layered on pita chips with a tomato and basil leaf for a fun, bite-size appetizer you can eat while standing.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 71 Calories

Ingredients

• 1 egg
• ½ cup ricotta cheese
• 1 teaspoon olive oil, or more as needed
• 1 cup Italian-seasoned bread crumbs
• 1 tablespoon sea salt (such as Diamond Crystal®), divided
• 1 small eggplant, cut into 1/2-inch rounds
• 24 pita chips, or more to taste
• 24 cherry tomatoes, or more to taste
• 24 basil leaves, or more to taste

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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