Eggplant Ricotta Bites

Ingredients:

• 1 medium eggplant
• Kosher salt
• Flour
• 2 large eggs
• ¾ cups breadcrumbs
• ¼ cup grated parmesan cheese
• 1 tablespoon + 2 teaspoons extra-virgin olive oil
• 2 large plum tomatoes diced
• 2 teaspoons red wine vinegar
• 1 cup ricotta cheese
• Shredded fresh basil

Slice the eggplant into thin rounds and add salt. In a small dish, pour
flour. Beat eggs in another dish, and
in a third dish, mix the breadcrumbs
and parmesan. Put eggplant rounds
in flour, dip in eggs and then coat with
breadcrumbs and parmesan.

Heat oil over a large pan on medium
heat. Cook eggplant until golden.

Mix tomatoes with 2 teaspoons of olive
oil and vinegar. Add ricotta to each
eggplant round, top with tomatoes and
basil.