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Eggplant and Ricotta Bake

Eggplant and Ricotta Bake

Print Recipe
Servings 1

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.