Ricotta Eggplant Casserole
Prepare
pasta eggplant pasta this weekend for your family. Children and those who do
not fear anything at all other serious people will eat them.
Ingredients
- 3 eggs
- 14 oz fresh ricotta cheese 400 g
- 3 cups tomato passata or marinara
- 2 tsp fresh basil leaves chopped
- 2 tbsp fresh oregano leaves chopped
- 3 eggplants
- olive oil spray
- 1.5 cup parmesan cheese, grated, divided into 1 cup + 1/2 cup (about 5.5 oz - 155 grams total)
- sea salt and freshly cracked pepper
Instructions
First, Preheat
oven to 430F (220C).
Then, Remove
the eggplant ends and cut into thin slices lengthwise (about 5 millimeters or
0.2 inches thick).
Arrange the
eggplant slices on a baking sheet lined with parchment paper.
You may need to
use two baking sheets or bake eggplants in half, depending on the size of your
oven.
Spray olive
oil and season with salt and freshly cracked pepper. Bake for 25 minutes, then
remove from oven and set aside. They will look a little dry, it's normal (but they
will actually super soft).
In a bowl,
combine pasta with tomato, 1 tablespoon oregano and 2 teaspoons basil.
In another
bowl, mix ricotta, 1 cup parmesan, eggs and remaining oregano (1 tbsp). Put
aside.
In a baking
dish, arrange a layer of aubergine, a layer of tomato sauce and a layer of
cheese mixture. Repeat with another layer of eggplant and tomato sauce and
finish with cheese mixture. Sprinkle with remaining parmesan (1/2 cup).
Bake at 430F
- 220C for 30 minutes or until cheese is golden. Please note that all ovens are
different: keep an eye on the casserole and if it starts to brown too much,
reduce the oven temperature to 180 ° C (355 ° F).
Remove from
oven, cool slightly and slice. Happy Cooking Time.
