July 19, 2008

Eggplant Ricotta Bake

Been cooking in the kitchen again (feels great!)
I thought that I would share last night's meal that I adapted from an old Everyday Food recipe.
It was very delish. I am sure my low-carb dad would love it too!

Think Eggplant Parmesan meets Lasagna.

Eggplant Ricotta Bake

(recipe from Everyday Food Magazine)

-2 large eggplants (about 1- 1 1/2lbs each)
-1 16oz jar of your favorite marinara sauce (I love Classico Tomato & Basil)
-1 15oz container ricotta cheese
-1 cup grated Parmesan cheese
-1/2 cup chopped italian parsley
-1/2 cup chopped fresh basil
-1 teaspoon garlic powder
-2 heaping teaspoons of oregano
-3 eggs
-salt & pepper

1. Preheat oven to 450 degrees. Cut eggplant into rounds about 3/4 inch thick. Coat front and back with olive oil. Put eggplant on two baking sheets. Add salt & pepper. Bake in the oven for 20-25 minutes--flipping them half way. Eggplant should be nice and golden brown.

2. While eggplant bakes, mix the ricotta, eggs, spices & 1/2 cup of Parmesan together in a small bowl. Add some salt & pepper.

3. In an oven safe casserole dish, layer the bottom with a bit of the marinara sauce. Add 1 layer of your eggplant on top. Then add more sauce, and a layer of ricotta. Repeat until you run out of eggplant. Make sure the top layer is all ricotta filling. Add Parmesan and then put in the oven for 20 minutes. The top should be brown & the marinara should be bubbly. Let sit for at least 10 minutes before serving. There's nothing worse than burning your mouth on marinara sauce.

Pair it with some crusty garlic bread and a nice salad....and you've got yourself a wonderful meal!

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