Eggplant Parmesan Bites

Set your oven to 190 degrees C (375 degrees F).

Distribute 2 teaspoons of salt across the eggplant slices placed in a strainer and let them sit for a minimum of half an hour. Thoroughly wash the salt away from the eggplant.

Pour breadcrumbs into one flat dish and whisk an egg in another. Submerge each piece of eggplant in the beaten egg, shaking off any extra, then coat thoroughly by pressing both sides into the breadcrumbs.

Set the breaded eggplant slices on a tray and lightly cover them with a stream of olive oil.

Place in the hot oven and cook for approximately 10 minutes, or until they achieve a golden-brown hue.

In a small container, blend the last teaspoon of salt with the ricotta. Dollop a portion of the ricotta blend onto the top of every eggplant slice.

Return the eggplant to the oven for another 5 to 7 minutes until the cheese is warm throughout.

Assemble by placing an eggplant disc onto every pita chip and finishing each with a cherry tomato and a fresh basil leaf.