2 large eggplants (1 to 1 1/4 pound each), sliced lengthwise 3/4 inch thick
3 tablespoons olive oil
Coarse salt and pepper
1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
3 large eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano (2 teaspoons for dried)
1 jar (16 ounces) marinara sauce (2 cups)
Step 1: Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on 2 rimmed baking sheets. Brush lightly on both sides with oil and season lightly with salt and pepper. Roast until eggplant is tender and golden, 20-25 minutes. Turn slices over halfway through.
Step 2: In a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8 inch square baking dish with oil.
Step 3: Lay one fourth of the eggplant slices in the bottom of the dish; spread with half of the marinara sauce; top with another fourth of eggplant; spread with half of ricotta. Repeat layers ending with the ricotta; sprinkle the remaining Parmesan. Bake until bubbling and golden, 20-25 minutes. Cool 10 minutes before serving.
A glimpse of the lovely selection of veggies at Pepper Place!
Eggplant ricotta bake!
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