Eggplant and Ricotta Bake
Eggplant and Ricotta Bake
Ingredients
- 3 cm eggplant
- olive oil
- salt
- 3 tbsp ricotta
- 2 tbsp parmesan grated
- 0.5 clove of garlic grated
- basil fresh or dried
- salt
- black pepper
- 1.5 dl tomato sauce
- mozzarella shredded
Instructions
- Preheat oven to 200 C.
- Slice eggplant into 1 cm thick circles.
- Salt eggplant on both sides and let "sweat" for 10 min.
- Meanwhile, mix the filling. In a bowl, mix together, ricotta, grated parmesan, grated garlic and season with basil, salt and black pepper.
- Pat the eggplants dry with paper and wipe off remaining salt.
- Heat some olive oil in a pan over medium heat.
- Sauté eggplant 6 min on both sides.
- In an oven proof pan or from, place a slice of eggplant, then some ricotta filling, eggplant, ricotta filling, eggplant, ricotta filling and lastly some shredded mozzarella.
- Bake in oven for about 20 min.
- Meanwhile, warm up some tomato sauce.
- Plating: Spread out the tomato sauce on a plate, place the eggplant and ricotta bake on top, and lastly drizzle some olive oil.
- Enjoy with some buttered baguette and a salad.