Eggplant Ricotta Bites Recipes

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EGGPLANT RICOTTA BAKE



Eggplant Ricotta Bake image

This eggplant ricotta bake satisfies a craving for simple comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h10m

Number Of Ingredients 8

2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
3 tablespoons olive oil, plus more for baking dish
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
3 large eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 jar (16 ounces) store-bought marinara sauce (2 cups)

Steps:

  • Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
  • Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
  • Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

EGGPLANT PARM BITES RECIPE BY TASTY



Eggplant Parm Bites Recipe by Tasty image

Here's what you need: medium eggplants, salt, fresh basil, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, eggs, flour, italian bread crumb, oil, marinara sauce

Provided by Tasty

Categories     Appetizers

Yield 11 pieces

Number Of Ingredients 11

2 medium eggplants, thinly sliced
salt, to taste
8 leaves fresh basil, chopped
15 oz ricotta cheese, drained
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
4 eggs, beaten, divided
flour
italian bread crumb
oil, for frying
marinara sauce, for dipping

Steps:

  • Slice the eggplant and lay out on a paper towel lined baking sheet.
  • Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture.
  • Blot off the water and excess salt from the eggplant with additional paper towels.
  • In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together.
  • Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray.
  • Freeze for 30 minutes to 1 hour.
  • In three separate bowls, place the flour, bread crumbs, and the remaining 3 eggs, beaten.
  • Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry.
  • In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, 3 at a time, until nicely browned on all sides.
  • Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt. Serve with marinara sauce.
  • Enjoy!

Nutrition Facts : Calories 211 calories, Carbohydrate 11 grams, Fat 13 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams

EGGPLANT PARMESAN BITES



Eggplant Parmesan Bites image

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.

Provided by Nashville Nosher

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 1h15m

Yield 24

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 70.5 calories, Carbohydrate 9.8 g, Cholesterol 9.4 mg, Fat 2.2 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 354.1 mg, Sugar 1.2 g

EGGPLANT BAKE WITH RICOTTA AND SPINACH



Eggplant Bake with Ricotta and Spinach image

Main dish vegetarian eggplant bake, easy because you start with frozen breaded eggplant cutlets and a jar of sauce. Goes great with pasta and a salad.

Provided by Ceil Hook

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package frozen breaded eggplant cutlets
1 (15 ounce) container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 large egg
2 cloves garlic, minced
1 (24 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place eggplant cutlets on a baking sheet.
  • Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
  • Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
  • Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
  • Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 36.8 g, Cholesterol 61.3 mg, Fat 21 g, Fiber 6.1 g, Protein 17.9 g, SaturatedFat 7.3 g, Sodium 849.2 mg, Sugar 11.5 g

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Top Asked Questions

How to cook eggplant parmesan with ricotta?
Directions. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes. 2. Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
What do you put on Eggplant Pizza bites?
With a roasted eggplant crust, marinara sauce, mozzarella cheese, and any topping you like - these veggie pizzas won't disappoint. Jump to Recipe and Video Eggplant Pizza Bites are a flourless pizza made with roasted eggplant, marinara sauce, cheese, and all your favorite pizza toppings.
How long do you cook eggplant on each side?
Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.
What to do with eggplant slices?
Slice your eggplant thinly and plan to use the large slices only. Save the small ones for another use. Press your eggplant slices between paper towels weighted with something heavy ( like cans of tomatoes!) for a couple of hours. Some choose not to do this. I always do. Make your ricotta filling. Set aside. Make your sauce.

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