Eggplant Ricotta Bites

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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

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