Wines by Wives Food Pairing Friday: Eggplant Ricotta Bites

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Wines by Wives Food Pairing Friday time! This week we have a yummy, lighter appetizer for your holiday dinner: Eggplant Ricotta Bites. Pair this with our Bargetto Merlot (Tamra’s pick for this month) Get it here: http://bit.ly/WBWBargettoMerlot

Ingredients:

  • 1 medium eggplant
  • Kosher salt
  • All-purpose flour, for dredging
  • 2 large eggs
  • 3/4 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon plus 2 teaspoons extra- virgin olive oil, plus more as needed
  • 2 large plum tomatoes, diced
  • 2 teaspoons red wine vinegar
  • 1 cup ricotta cheese
  • Shredded fresh basil, for topping

Directions

Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.

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.

Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.

Shop Wines by Wives Bargetto Merlot

Recipe from Food Network (Serves 6)

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