Eggplant Recipe
Eggplant, tomato sauce, mozzarella, ricotta, parsley, basil
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Ingredients
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Vegetables
Sauces
Dairy
Herbs
Method
Preparation
- 1
Prepare the Eggplant
Preheat your oven to 200°C (400°F). Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Chop the Herbs
While the eggplant is sitting, finely chop the parsley and basil. Set aside for later use.
Assembly
- 3
Layer the Ingredients
In a baking dish, spread a layer of tomato sauce on the bottom. Place a layer of eggplant slices on top, followed by dollops of ricotta cheese, a sprinkle of parsley and basil, and a layer of mozzarella cheese. Repeat the layers until all ingredients are used, ending with mozzarella on top.
Cooking
- 4
Bake the Dish
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Serving
- 5
Garnish and Serve
Let the dish cool for 10 minutes before serving. Garnish with any remaining parsley and basil, then slice and serve warm.