- YIELDS | 4 SERVINGS
- PREP TIME | 15 MINS
- COOK TIME | 15 MINS
This recipe is super easy to make and relatively healthy too. I like to serve it as an appetizer along with assorted olives and a Caponata. It also makes a great Meatless Monday meal when served with a green salad.
- 1 medium eggplant, sliced 1/2 inch thick
- 3/4 cup flour, for dredging
- 2 large eggs, beaten
- 3/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil, plus 2 teaspoons to coat tomatoes, plus more as needed
- 2 large plum tomatoes, diced
- 2 teaspoons red wine vinegar
- 1 cup ricotta light cheese
- 1 small bunch basil, stems removed and chiffonade
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
- Kosher salt and freshly ground pepper
- Slice the eggplant into 1/2 inch rounds and season with salt.
- Pour the flour into a shallow dish or bowl.
- Beat the eggs in another shallow bowl.
- Mix the breadcrumbs and Parmesan and season with salt and pepper in a third shallow bowl.
- Heat the olive oil in a large skillet over medium heat.
- While the olive oil heats up, dredge the eggplant in the flour, then dip in the eggs, and then coat with the breadcrumb mixture.
- Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil as necessary.
- Drain on paper towels and season each slice with a little salt.
- In a small bowl, add the chopped tomatoes and the remaining 2 teaspoons olive oil, vinegar, and oregano, and toss. Season with salt and pepper to taste.
- Spoon about 1 tablespoon of the ricotta onto each eggplant slice and flatten with a fork and the top with the tomato mixture.
- Garnish with a good amount of the fresh basil and serve.
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