Baked Eggplant and Ricotta
Serves: 6
Prep time: 10 minutes + 30 minutes soaking time
Cook time: 30-35 minutes
2 ½ serves per portion
Recipe courtesy of Jennifer Gleeson, Tewantin Noosa Branch
Ingredients:
- ⅓ cup salt
- 3 large eggplants, cut into 1cm thick slices
- Olive oil
- 400g jar tomato sugo
- Handful of fresh basil, roughly chopped
- ¼ teaspoon chilli powder (or to taste)
- 500g ricotta, reduced fat
- ⅔ cup parmesan cheese, grated
- Ground black pepper to taste
Method:
- DISSOLVE salt in a baking dish with water then add sliced eggplant. Place a heavy plate on top to hold the eggplant down. Set aside for 30 minutes then drain and rinse well. Pat the eggplant dry.
- LINE a baking tray with baking paper and grill the eggplant slices on both sides in batches. Cool on a cooling rack.
- PREHEAT the oven to 220˚C and oil a large baking dish.
- PLACE half of the eggplant slices in the baking dish.
- MIX the sugo, basil leaves and chilli powder together in a small bowl then spread two thirds over the eggplant slices.
- MIX the ricotta with half of the parmesan and cracked black pepper (don’t drain off any of the liquid in the ricotta). Spread gently over the sugo.
- TOP with remaining eggplant slices then spread remaining sugo and sprinkle with remaining parmesan cheese.
- BAKE in the oven for 20 minutes or until the topping is golden.
- SERVE with a salad of your choice.
What's Great About It:
This delicious Italian-inspired dish is a great way to get half of your recommended serves of vegetables in! The silky eggplant is complemented by the flavourful tomato sauce and creamy ricotta. Salting the eggplant before cooking draws out any excess water, making it more tender and concentrated in flavour. It can also help to eliminate bitterness in the eggplant. This dish can be served as a main or as a side.
