EGGPLANT RICOTTA BAKE
Pinched from Gourmet Girl Cooks
Provided by Lisa Johnson
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Preheat 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
- 2. In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.
- 3. Lower 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.
- 4. Bake 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.
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Katty Mayter
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it! I will definitely be making this again.
Abel Abi
[email protected]This was a great recipe! I made it for my family and they all loved it. The eggplant was cooked perfectly and the ricotta filling was delicious. I will definitely be making this again.
Mahamuda Sumi
[email protected]I found this recipe to be a bit bland. I think I would have liked it better with more spices.
Desai Chishimba
[email protected]This recipe is so good! I made it for my family and they all loved it. The eggplant was cooked perfectly and the ricotta filling was delicious. I will definitely be making this again.
what sup doc
[email protected]This was such an easy recipe to follow and adjust. Used a whole wheat sub roll, no mozzarella.Skipped the salt and parm. Turned out great!
CALEB CLAY
[email protected]Even my picky husband loved this. You have a winner!
Saleem jamali
[email protected]I've made this twice now, the second time with fresh basil from my garden. So good!
Mustaqeem Khan
[email protected]This was flavorful and easy. Great eggplant parmesan alternative!
Khadar Adam
[email protected]I found this dish to be a bit too time-consuming to make. I think I would have liked it better if it had been easier to prepare.
TUMUHAIRWE BABRA
[email protected]This dish was a bit too salty for my taste. I think I would have liked it better if I had used less salt.
Deran Green
[email protected]I found this dish to be a bit too oily. I think I would have liked it better if I had used less olive oil.
Zohiab Rauf
[email protected]This dish was a bit bland for my taste. I think I would have liked it better with more spices.
Abdul Mohd
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it! I will definitely be making this again.
BEN JIMENEZ
[email protected]This dish was easy to make and turned out great! I used fresh eggplant from my garden, and the flavor was amazing. I will definitely be making this again.
jems Aldin
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The eggplant was tender and flavorful, and the ricotta filling was creamy and delicious. I will definitely be making this again.
Fahadbro Jutt
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The combination of eggplant, ricotta, and tomato sauce is simply irresistible.
Riaz Ahmad
[email protected]This eggplant ricotta bake was a hit with my family! The flavors were perfectly balanced, and the texture was amazing. I will definitely be making this again.