Recipes Appetizers and Snacks Canapes and Crostini Recipes Eggplant Parmesan Bites 5.0 (1) 1 Review 2 Photos A bite-size version of one of my favorite entrees. It's eggplant Parmesan you can eat while standing up! Serve warm or room temperature. Submitted by Nashville Nosher Updated on August 22, 2022 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 15 mins Additional Time: 30 mins Total Time: 1 hr 15 mins Servings: 24 Yield: 24 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 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 ½ 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. Cook's Note: You can also use fresh mozzarella in place of the ricotta if desired. Crackers or toast rounds can be substituted for the pita chips. If eggplant rounds are large, cut in half so the eggplant fits on your crackers. Editor's Note: The nutrition data for this recipe includes the full amount of the salt and breading ingredients. The actual amount consumed will vary. I Made It Print Nutrition Facts (per serving) 71 Calories 2g Fat 10g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 71 % Daily Value * Total Fat 2g 3% Saturated Fat 0g 2% Cholesterol 9mg 3% Sodium 354mg 15% Total Carbohydrate 10g 4% Dietary Fiber 2g 6% Total Sugars 1g Protein 3g 5% Vitamin C 4mg 4% Calcium 27mg 2% Iron 3mg 17% Potassium 94mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.