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Eggplant Ricotta Bites
Nb persons: 6
Yield:
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| Recipe courtesy Food Network Total Time: 25 min Prep 15 min Cook 10 min Yield: 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. SERVES 6 Calories: 243 Total Fat: 13 grams Saturated Fat: 5 grams Protein: 12 grams Total carbohydrates: 22 grams | |
| Sugar, 4 grams | |
Fiber 4 grams
Cholesterol: 95 milligrams
Sodium: 328 milligrams
Photograph by Anna Williams
Recipe uploaded with Shop'NCook for iPhone.
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