Recipe of the Week - Eggplant Ricotta Bites

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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
 

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.

Photograph by Anna Williams

Recipe courtesy Food Network Magazine

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