Eggplant and tomato bake

Recipes / Vegetarian

With a trusty jar of tomato paste sauce, you can create this sensational vegetarian bake.

Recipe «Eggplant and tomato bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 2 large eggplants, thickly sliced lengthways, Olive oil cooking spray, 500g fresh ricotta cheese, 2 egg yolks, 2 tbsp finely chopped fresh chives , 1/4 cup pine nuts, toasted, 1/4 cup finely chopped fresh basil leaves, 1/2 cup finely grated parmesan cheese , 1/2 x 575g jar napoletana pasta sauce, 1/2 cup fresh breadcrumbs, Mixed salad leaves, to serve.

Ingredients:

  • 2 large eggplants, thickly sliced lengthways 
  • Olive oil cooking spray 
  • 500g fresh ricotta cheese 
  • 2 egg yolks 
  • 2 tbsp finely chopped fresh chives 
  • 1/4 cup pine nuts, toasted 
  • 1/4 cup finely chopped fresh basil leaves 
  • 1/2 cup finely grated parmesan cheese 
  • 1/2 x 575g jar napoletana pasta sauce 
  • 1/2 cup fresh breadcrumbs 
  • Mixed salad leaves, to serve 

Instructions

  1. Heat a chargrill or non-stick frying pan over medium-high heat. Spray both sides of eggplant with oil. Cook, in batches, for 3 to 4 minutes each side or until tender.
  2. Preheat oven to 200°C/180°C fan-forced. Grease a 7cm-deep, 25cm square baking dish. Place ricotta, egg yolks, chives, pine nuts, 2 tablespoons basil and 1/3 cup parmesan in a bowl. Season with salt and pepper. Stir to combine.
  3. Place one-third eggplant, in a single layer, over base of prepared dish. Top with 1/3 cup sauce and one-third ricotta mixture. Repeat layers twice with remaining eggplant, sauce and ricotta mixture.
  4. Place breadcrumbs, remaining parmesan and basil in a bowl. Season with salt and pepper. Stir to combine. Sprinkle over ricotta mixture. Bake for 25 to 30 minutes or until golden. Stand for 10 minutes. Serve with salad leaves.