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 | ingredients |
| | 2 large eggplanats (1 to 1 ¼ pounds each), sliced lengthwise ¾ inch thick
3 tablespoons olive oil, plus more for baking dish
Coarse salt and freshly ground pepper
1 container (15 ounces) part-skim ricotta cheese
(1 2/3 cups)
3
large eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 jar (16 ounces) store-bought marinara sauce (2 cups)
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 | Eggplant Ricotta Bake |
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Serves 4 | Prep time: 15 minutes | Total time: 1 hour |
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- Preheat oven to 450°. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
- Meanwhile, in a medium bowl, whisk together ricotta, eggs, ½ cup Parmesan, oregano, 1 ½ teaspoons salt, and ¼ teaspoons pepper. Brush an 8-inch square baking dish with oil.
- Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta mixture. Repeat layers, ending with ricotta; sprinkle with remaining ½ cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.
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