We were blessed this year with an abundance of eggplant from the garden. It has been a fun challenge to find creative ways to use them up, and this recipe was a favorite. Besides being delicious, it had the added benefit of using up both eggplant and the ricotta cheese Amy's been making with our excess goat milk. :)
Eggplant-Ricotta Bake
serves 4
- 2 large eggplants (1 to 1 1/4 pounds each), sliced 3/4 inch thick
- 3 tablespoons olive oil, plus more for baking dish
- coarse salt and ground pepper
- 1 container (15 ounces) ricotta cheese (1 2/3 cups)
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
- 1 jar (16 ounces) marinara sauce (2 cups)
- Preheat oven to 450. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
- Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Brush an 8 -inch square baking dish with oil.
- Lay a fourth of the eggplant in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta mixture. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan cheese. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.
~Alyssa
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