FLAVORFUL FRIED CORN3 slices bacon, chopped1/3 c. butter6 c. fresh corn kernels, blanched1 poblano pepper,…
Eggplant Ricotta Bites
| Eggplant Ricotta Bites | Print |
Recipe By: Alice Morrow
Eggplant Ricotta Bites
Ingredients
- 1 medium eggplant
- Salt, black pepper
- Flour for dredging
- 2 large eggs
- ¾ c. Italian breadcrumbs
- ¼ c. freshly grated parmesan cheese
- 1 T. plus 2 t. extra virgin olive oil, plus more if needed
- 2 large plum tomatoes, diced
- 2 t. red wine vinegar
- 1 c. ricotta cheese
- Shredded basil leaves, garnish
Instructions
- Thinly slice eggplant into rounds and season with salt.
- Place flour in shallow dish.
- Beat eggs in another dish.
- In third dish, mix breadcrumbs and parmesan cheese.
- Dredge eggplant in flour, then egg, and then coat with breadcrumb mixture.
- Heat 1 T. oil in large skillet.
- Working in batches, cook eggplant until golden, 2 minutes per side. Add more oil as needed.
- Drain on paper towels and season with salt and pepper.
- Toss tomatoes with 2 t. olive oil and vinegar in a bowl.
- Spoon some ricotta onto each eggplant slice.
- Top with tomato mixture and basil.
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