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Eggplant Ricotta Bake

ricotta bake

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Ingredients
    Eggplant Ricotta Bake
  • 1/2 cup Seasoned bread crumbs
  • 3 tbsp. Extra virgin olive oil
  • 1 clove Garlic, minced
  • 2 Medium eggplant, peeled and cubed
  • 16 oz. Grande Ricotta Prima Dolce® cut into 12 circles to fit into ramekins (save scraps)
  • 3 oz. Grande Parmesan, grated
  • 2 Eggs
  • 1 tbsp. Flour
  • Salt and pepper, to taste
  • 1/2 cup Cherry Tomato Salad (see recipe)
    • Cherry Tomato Salad
  • 3 pints Cherry tomatoes
  • 12 Basil leaves, julienned
  • 4 tbsp. Extra virgin olive oil
  • Salt and black pepper, to taste
Instructions
    Eggplant Ricotta Bake
  1. 1
    Oil and line twelve 4 oz. ramekins with bread crumbs.
  2. 2
    Heat a sauté pan and add oil and garlic. Once garlic is browned, add eggplant cubes and cook until soft. Set aside.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Bake for 30 minutes at 350°F. Allow to cool slightly before turning out of container. Serve with Cherry Tomato Salad.
    6. Cherry Tomato Salad
  6. 6
    Cut cherry tomatoes in half or quarters and place in large mixing bowl.
  7. 7
    Julienne basil leaves and add to bowl.
  8. 8
    Add extra virgin olive oil, salt and pepper and toss to thoroughly mix.
  9. 9
    Cover and chill to hold.
Note

Yield: 12 servings

Read it online: https://grandecheese.com/recipes/eggplant-ricotta-bake/