Recipe By Nashville Nosher
Published Aug 5th
Prep 30m Cook 15m Additional 30m Ready In 75m
Servings 24 servings Calories 70.5

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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.
  3. 3 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.
  4. 4 Arrange coated eggplant on a baking sheet and drizzle with olive oil.
  5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.
  6. 6 Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.
  7. 7 Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
  8. 8 Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.

Nutrition Facts

  • Calories 70.5
  • Carbohydrate 9.8 g
  • Cholesterol 9.4 mg
  • Fat 2.2 g
  • Fiber 1.7 g
  • Protein 2.6 g
  • Saturated Fat 0.4 g
  • Sodium 354.1 mg
  • Sugar 1.2 g

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Chef's Notes

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; The nutrition data for this recipe includes the full amount of the salt and breading ingredients. The actual amount consumed will vary.


  1. Couldn't find a small eggplant, so I just used a small biscuit/cookie cutter and cut into small rounds (used 2/chip). I baked my own pita chips, spritzed with olive oil, sprinkled with salt & pepper, and baked for about 5 mins; also used Italian panko breadcrumbs on the eggplant. I think just a little bit - Read more ...