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Eggplant and tomato bake
Eggplant and tomato bake
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Elevate veggies with a flavorful tomato paste sauce for a delicious vegetarian bake.
Ingredients:
  • 2 large eggplants, thickly sliced lengthways
  • Olive oil cooking spray
  • 500g fresh ricotta cheese
  • 2 egg yolks
  • 40.00 ml finely chopped fresh chives
  • 62.50 ml pine nuts, toasted
  • 62.50 ml finely chopped fresh basil leaves
  • 125.00 ml finely grated parmesan cheese
  • 1/2 x 575g jar napoletana pasta sauce
  • 125.00 ml fresh breadcrumbs
  • Mixed salad leaves, to serve
Instructions:
  • Preheat a chargrill or non-stick frying pan over medium-high heat. Generously coat both sides of the eggplant with oil. Grill in batches, cooking for 3 to 4 minutes on each side until tender.
  • Preheat your oven to 200°C (180°C fan-forced) and grease a 7cm-deep, 25cm square baking dish. In a bowl, mix ricotta, egg yolks, chives, pine nuts, 2 tablespoons basil, and 1/3 cup Parmesan cheese. Season with salt and pepper, then stir well to combine.
  • Layer one-third of the eggplant slices evenly on the bottom of the dish. Spread 1/3 cup of sauce and one-third of the ricotta mixture on top. Repeat the layers two more times with the remaining ingredients.
  • Combine breadcrumbs, remaining parmesan, and basil in a bowl. Season with salt and pepper, then mix well. Sprinkle the breadcrumb mixture over the ricotta. Bake until golden for 25 to 30 minutes. Let it stand for 10 minutes before serving with salad leaves.

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