Eggplant Ricotta Bake

Eggplant Ricotta Bake
Adapted from marthastewart.com
Eggplant Ricotta Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from marthastewart.com

Ingredients

  • 2

    large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick

  • 3

    tablespoons olive oil, plus more for baking dish

  • Coarse salt and 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)

Directions

Preheat oven to 450 degrees. 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, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon 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. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

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