Easy Eggplant, Tomato and Ricotta Bites

Using a hand mixer or food processor, blend goat cheese, ricotta and sour cream. Once smooth, add in basil and mix until basil is evenly distributed. Set aside.

Slice the eggplant into ¼-½ -inch rounds, then season with salt. Set up your dredging stations: Pour all-purpose flour into a shallow dish. Beat the eggs in a second dish. In a third dish, whisk together the breadcrumbs, cornmeal, and Parmesan.

Pat each slice of eggplant dry with a clean tea towel. Next, dredge the eggplant in the flour, then dip in the egg coating, and finish by rolling each slice in the breadcrumb mixture.

Heat enough oil to coat the bottom of 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. Transfer to a paper-towel lined baking sheet to drain any excess oil, then transfer to a serving platter.

Spoon 1-2 heaping tablespoons of the cheese mixture onto each eggplant slice. Top with the tomato mixture, garnish with a pinch of dried herbs and serve immediately.