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| Voila...this one is mine -- so pretty! |
Eggplant Ricotta Bake
Ingredients:
2 large eggplants, sliced lengthwise
3/4" thick (leave skin on)
1 lb. ricotta
3 eggs
1 cup grated Romano cheese
Fresh chopped basil
About 2 cups marinara sauce
Olive Oil (to brush on eggplant slices) and salt & pepper
Directions:
Preheat oven to 450 F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast till tender and golden, about 20-30 minutes (you could also cook eggplant slices on a gas or charcoal grill until tender).
Preheat oven to 450 F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast till tender and golden, about 20-30 minutes (you could also cook eggplant slices on a gas or charcoal grill until tender).
In a bowl, whisk ricotta, eggs,
1/2 cup of the Romano cheese, fresh basil, salt and pepper.
Lower temperature to 375. Brush the bottom and the sides
of an 8x8" square or oblong casserole dish with oil. Place 1/4 of the roasted eggplant down,
spread with marinara, more eggplant, half of the ricotta mixture, repeat
everything ending with ricotta on top. Spread remaining Romano over top.
Bake
uncovered at 375 degrees for 25 to 30 minutes. Serve with a side of pasta, if desired.
***Important: Let cool for
about 15 minutes so that everything sets and it isn't runny.
9 comments:
Wheres the beef??????
Hmmmm...beef is highly overrated and SO yesterday! Hahaha!
On a more serious note...I promise you, you will NEVER miss the meat in this dish...it is delicious!
Wow!! This looks amazing and since we both just went gluten/wheat free over a week ago, this looks like it'll be perfect for our new menu's !! Thank you!!!!
Kate
Thanks, Kate. I hope you like it. Sometimes it helps to get ideas or suggestions that help you realize that eliminating wheat doesn't have to be boring.
I made this tonight and it came out awesome. Added some whole milk mozzarella to the top too
Glad you liked it Mr. D. I bet it was really tasty with the added whole milk mozzarella!
I made this tonight ... yummy "comfort food" and quick and easy to prepare. My hubby, who claims he doesn't like eggplant, took a second helping. :-) Thanks for sharing your wonderful recipes, beautiful photos, and charming conversation ... and for figuring out how to make wheat/grain-free cooking and baking work!
Thanks, CyberSis -- Eggplant is one of those things that, if prepared right...is really good. I also think the name "eggplant" turns some people off too! So glad you and hubby enjoyed it! :-)
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