Recipe: eggplant and tomato bake
Ingredients Nutrition • 2 large eggplants, thickly sliced lengthways • Olive oil cooking spray • 50…
Ingredients Nutrition
• 2 large eggplants, thickly sliced lengthways
• Olive oil cooking spray
• 500g fresh ricotta cheese
• 2 egg yolks
• 2 tablespoons finely chopped fresh chives
• 1/4 cup pine nuts, toasted
• 1/4 cup finely chopped fresh basil leaves
• 1/2 cup finely grated parmesan cheese
• 1/2 x 575g jar napoletana pasta sauce
• 1/2 cup fresh breadcrumbs
• Mixed salad leaves, to serve
Method
Step 1
Heat a chargrill or non-stick frying pan over medium-high heat. Spray both sides of eggplant with oil. Cook, in batches, for 3 to 4 minutes each side or until tender.
Step 2
Preheat oven to 200°C/180°C fan-forced. Grease a 7cm-deep, 25cm square baking dish. Place ricotta, egg yolks, chives, pine nuts, 2 tablespoons basil and 1/3 cup parmesan in a bowl. Season with salt and pepper. Stir to combine.
Step 3
Place one-third eggplant, in a single layer, over base of prepared dish. Top with 1/3 cup sauce and one-third ricotta mixture. Repeat layers twice with remaining eggplant, sauce and ricotta mixture.
Step 4
Place breadcrumbs, remaining parmesan and basil in a bowl. Season with salt and pepper. Stir to combine. Sprinkle over ricotta mixture. Bake for 25 to 30 minutes or until golden. Stand for 10 minutes. Serve with salad leaves.
