Baked Eggplant with Ricotta
Description
Serve the baked eggplants with crispy garlic bread and a green salad, and you'll have a delicious, delightful lunch.
Instructions
- 1
Step 1
1. Preheat the oven to 230 degrees. Slice the eggplants into pieces about 2 cm thick.
- 2
Step 2
2. Brush the slices on both sides with olive oil. Place the eggplants on two baking sheets. Sprinkle with salt and pepper, and bake in the oven for 20–25 minutes, switching the pans' positions halfway through cooking. The eggplants should turn golden brown.
- 3
Step 3
3. While the eggplants are cooking, mix ricotta, 1/2 cup grated Parmesan cheese, eggs, chopped parsley, chopped basil, garlic powder, and oregano together in a small bowl. Add some salt and pepper.
- 4
Step 4
4. Pour a little marinara sauce onto the bottom of the baking dish. Place the eggplants in a single layer. Add more marinara sauce, then the cheese mixture. Repeat the layers until all the eggplants are used up. Finish with a layer of the cheese mixture.
- 5
Step 5
5. Sprinkle with the remaining Parmesan cheese and place in the oven for 20 minutes. Bake until the top turns brown.
- 6
Step 6
6. Let stand for 10 minutes before serving. Optionally, drizzle with additional marinara sauce.