Mini Eggplant Parm Bites

1. 1

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

2. 2

   Sprinkle 2 teaspoons salt over the eggplant rounds in a colander; let them drain for at least 30 minutes. Rinse the salt off the eggplant.

3. 3

   Spread the bread crumbs in a shallow bowl and beat the egg in a separate bowl. Dip the eggplant into the egg, letting the excess drip off; press the slices into the bread crumbs until evenly coated on both sides.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

• Calories 55.55 kcal Low Source
• Protein 1.71 g Low Source
• Carbs 8.86 g Moderate
• Total Fat 1.38 g Low Source
• Saturated Fat 0.28 g Low Source
• Trans Fat 0.01 g High
• Cholesterol 8.6 mg Low Source
• Sodium 78.83 mg Low Source
• Fiber 1.09 g Low Source
• Sugar 1.5 g Low Source
• Added Sugar 0.17 g Low Source
• Calcium 14.91 mg Low Source
• Iron 0.69 mg Low Source
• Potassium 37.36 mg Low Source
• Vitamin A 37.17 mcg_rae Low Source
• Vitamin C 1.39 mg Low Source
• Vitamin D 0.13 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅