Eggplant Ricotta Bake

If your looking to lighten it up after all that heavy food you've had lately, don't leave! This is not your typical "Eggplant Parmigiana" Nothing breaded or fried here!! Not even mozzarella is in here! Really, trust me!

What you have instead is eggplant slices that are roasted in a hot oven, layered with a light marinara sauce, and then finished off with a very light, almost custard like, basil, cheese flavored ricotta.

The flavor of the eggplant intensifies from roasting it, and that, along with the other ingredients, gives you an end result that melts in your mouth!! You actually feel good after eating this, it's not heavy at all. Serve a salad on the side, and you're good to go!!

INGREDIENTS:

recipe addapted from Everyday Food

2 Large Eggplants sliced lengthwise 3/4" thick.. Leave skin on

1LB. Ricotta

3 Eggs

1 Cup Grated Romano

Fresh Chopped Basil

About 2 Cups Marinara Sauce

Olive Oil to Brush On, along with, Salt & Pepper

1*** Preheat oven to 450F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast till tender and golden, about 20-30 minutes.

2*** In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.

3*** Brush the bottom and the sides of an 8x8" square casserole dish. 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 25 to 30 minutes.

It's important to let it cool for about 15 minutes so that everything sets and it's not runny.

Note: I doubled the recipe and put it in a 9x12 baking dish, adding more basil and cheese. I really don't measure those things.

Buon Appetito!!