Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
24
Yield:
24 servings
Ingredients
Directions
Preheat oven to 375 degrees F (190 degrees C).
Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.
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.
Arrange coated eggplant on a baking sheet and drizzle with olive oil.
Bake in the preheated oven until lightly browned, about 10 minutes.
Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.
Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.
Cook's Note:
You can also use fresh mozzarella in place of the ricotta if desired.
Crackers or toast rounds can be substituted for the pita chips.
If eggplant rounds are large, cut in half so the eggplant fits on your crackers.
The nutrition data for this recipe includes the full amount of the salt and breading ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
| 71 | Calories |
| 2g | Fat |
| 10g | Carbs |
| 3g | Protein |
