Eggplant Parmesan Bites

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.

Original recipe makes 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
1/2 cup ricotta cheese
24 pita chips, or more to taste
24 cherry tomatoes, or more to taste
24 basil leaves, or more to taste

  • PREP

    30 mins

  • COOK

    15 mins


    1 hr 15 mins


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


Calories: 71 kcal
Carbohydrates: 9.8 g
Cholesterol: 10 mg
Fat: 2.2 g
Fiber: 1.7 g
Protein: 2.6 g
Sodium: 354 mg