Eggplant Parmesan Bites

Ingredients

• 1 tablespoon sea salt (such as Diamond Crystal), divided
• 1 small eggplant, cut into 1/2-inch rounds
• 1 cup Italian-seasoned bread crumbs
• 1 egg
• 1 teaspoon olive oil, or more as needed
• 1/2 cup ricotta cheese
• 24 pita chips, or more to taste
• 24 cherry tomatoes, or more to taste
• 24 basil leaves, or more to taste

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.