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Baked eggplant, tomato and ricotta
Baked eggplant, tomato and ricotta
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Prep Time:
70 minutes
Cook Time:
45 minutes
Total Time:
115 minutes
Indulge in a mouthwatering vegetarian meal of cheesy eggplant in a rich tomato sauce.
Ingredients:
  • 4 medium (1 .5kg) eggplants, cut into 1.5cm-thick slices
  • Salt
  • 60mls (1/4 cup) olive oil
  • 500g fresh ricotta
  • 100g (1 1/4 cups) grated Parmesan (or vegetarian hard cheese)
  • Ground black pepper, to taste
  • 62.50 ml chopped fresh basil
  • Olive oil, for greasing
  • Salad leaves of your choice (optional), to serve
  • 1kg Roma tomatoes
  • 56.88 gm olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 strip lemon rind
  • 42.00 gm lemon juice
  • 1 bouquet garni (see note)
  • 4.50 gm white sugar
Instructions:
  • Salt the eggplant slices to draw out any bitterness, let sit in a colander for 30 minutes. Rinse well under cold water and pat dry with paper towel or a clean tea towel.
  • Heat up the grill on high heat.
  • Lay the eggplant slices on a grill or baking tray, brush with olive oil, and grill for 3-4 minutes until browned. Flip the slices, brush with more oil, and grill for another 4 minutes until tender and browned. Transfer to a wire rack and repeat with the rest of the slices.
  • In a medium bowl, blend together the ricotta and 40g (1/2 cup) of parmesan using a wooden spoon until fully mixed. Season generously with salt and pepper.
  • Add all the tomato sauce ingredients, except the basil, to a large pot and bring to a boil. Reduce heat and simmer for 45 minutes until thickened. Discard the bouquet garni and stir in the basil.
  • Preheat the oven to 220 C, then lightly grease a 1.5-litre (6-cup) ovenproof dish with olive oil.
  • Layer half of the grilled eggplant slices onto the bottom of the greased dish, followed by half of the tomato sauce. Add the ricotta mixture on top, then arrange the rest of the eggplant slices. Spread the remaining tomato sauce and sprinkle evenly with the rest of the 60g (3/4 cup) grated parmesan.
  • Place in a preheated oven for 20 minutes or until the top turns golden and the dish is heated through. Enjoy warm or at room temperature alongside salad leaves, if preferred.

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