Perfect for a girls holiday get together
Having the girls over for a little holiday celebration? First – break out the vino, obvi. Second, try these delicious little Eggplant Ricotta Bites for a light bite with the wine. Ever so lightly dusted with bread crumbs and (healthier) almond flour these delicious little rounds are topped luxuriously with ricotta cheese, fresh tomatoes and basil for the perfect little something! Accompany with a fresh green salad.
Eggplant Ricotta Bites
Ingredients
- 1 large eggplant
- Kosher salt
- Almond flour, for dredging
- 2 large eggs or ½ c egg whites, beaten
- ¾ cup breadcrumbs
- ¼ cup grated parmesan cheese (mix with the breadcrumbs)
- 2 tbsp extra- virgin olive oil
- 2 large plum tomatoes, diced
- 2 tsp red wine vinegar
- 1 cup low-fat ricotta cheese
- Shredded fresh basil, for topping
Instructions
- Thinly slice the eggplant into ½” rounds and season with kosher salt.
- Set up 3 shallow dishes for dredging:
- One with the almond flour, the next with the beaten eggs, the last with the breadcrumb and parmesan mixture. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.
- In a large skillet over medium-heat, heat the olive oil. Cook the eggplant until golden, about 2 minutes per side. Add a little more oil if needed or if you need to cook the eggplant in a couple of batches. Drain on paper towels and season with salt.
- Toss the diced tomatoes with 2 teaspoons of olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and fresh basil. Happy holidays ladies!
Tried this recipe?Let us know how it was!
