eggplant ricotta bake
Pinched from Gourmet Girl Cooks
prep time
40 Min
cook time
1 Hr
method
---
yield
4-6 serving(s)
Ingredients
- 2 large eggplants, sliced lengthwise 3/4" thick, leave skin on
- 1 pound ricotta cheese
- 3 - eggs
- 1 cup romano cheese, grated, divided
- - fresh chopped basil
- 2 cups marinara sauce
- - olive oil to brush on eggplants
- - salt and pepper to taste
How To Make eggplant ricotta bake
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Step 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
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Step 2In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.
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Step 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.
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Step 4Bake uncovered at 375 degrees for 25 to 30 minutes. Serve with a side of pasta, if desired.
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Step 5***Important: Let cool for about 15 minutes so that everything sets and it isn't runny.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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