Eggplant Ricotta Bites Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			1 medium eggplant Kosher salt All-purpose flour, for dredging 2 large eggs 3/4 cup breadcrumbs 1/4 cup grated parmesan cheese 1 tablespoon plus 2 teaspoons extra- virgin olive oil, plus more as needed 2 large plum tomatoes, diced 2 teaspoons red wine vinegar 1 cup ricotta cheese Shredded fresh basil, for topping Balsamic Vinaigrette for dizzling
			Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt. Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil, drizzle with balsamic vinaigrette.