Eggplant Ricotta Bake
Pinched from Gourmet Girl Cooks
★★★★★ 1 vote
- 2 large
- eggplants, sliced lengthwise 3/4" thick, leave skin on
- 1 lb
- ricotta cheese
- 1 c
- romano cheese, grated, divided
- fresh chopped basil
- 2 c
- marinara sauce
- olive oil to brush on eggplants
- salt and pepper to taste
1Preheat oven to 450 F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast in oven till tender and golden, about 20-30 minutes (you could also cook eggplant slices on a gas or charcoal grill until tender
2In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.
3Lower temperature to 375. Brush the bottom and the sides of an 2-1/2 to 3 quart 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 1/2 cup of Romano over top.
4Bake uncovered at 375 degrees for 25 to 30 minutes. Serve with a side of pasta, if desired.
5***Important: Let cool for about 15 minutes so that everything sets and it isn't runny.