Ingredients

• 1 tablespoon sea salt , such as Diamond Crystal®
• 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
• 0.5 cups ricotta cheese
• 24 pitas chips , or more to taste
• 24 cherrys tomatoes , or more to taste
• 24 basils leaves , or more to taste

Instructions

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 per serving