Eggplant Ricotta Bake
In Sicily, it’s an age-old tradition to pair eggplant, Ricotta and tomato. A modern take on this classic features two layers: one of Grande Ricotta Prima Dolce® dusted with bread crumbs and another of an eggplant mixture. You will enjoy all these flavors in one bite.
Course: Appetizers
Eggplant Ricotta Bake
Description
Ingredients
Eggplant Ricotta Bake
Cherry Tomato Salad
Instructions
Eggplant Ricotta Bake
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Oil and line twelve 4 oz. ramekins with bread crumbs.
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Heat a sauté pan and add oil and garlic. Once garlic is browned, add eggplant cubes and cook until soft. Set aside.
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Cut Grande Ricotta Prima Dolce® into circles 1/2" thick and lay in the base of the ramekins, then put one leaf of basil on top.
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Take Ricotta scraps and blend with softened eggplant, Grande Parmesan, eggs, flour, salt and pepper. Blend until completely incorporated. Add to ramekins until full, then top with bread crumbs.
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Bake for 30 minutes at 350°F. Allow to cool slightly before turning out of container. Serve with Cherry Tomato Salad.
Cherry Tomato Salad
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Cut cherry tomatoes in half or quarters and place in large mixing bowl.
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Julienne basil leaves and add to bowl.
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Add extra virgin olive oil, salt and pepper and toss to thoroughly mix.
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Cover and chill to hold.
Note
Yield: 12 servings
