Eggplant Torte Recipe

Prepare and salt eggplant

Slice eggplants lengthwise into 1/4-inch rounds (about 8–10 slices per eggplant depending on size). Lay slices on paper towels or a rack, sprinkle both sides lightly with kosher salt (about 1 tbs total), and let sit 20–30 minutes to draw out bitterness. Rinse briefly and pat dry before proceeding.

Roast eggplant

Preheat oven to 425°F (220°C). Brush both sides of eggplant slices with 2 tablespoons olive oil and place on a baking sheet in a single layer. Roast 12–15 minutes, flipping once, until golden and tender but not falling apart. Remove and let cool slightly.

Make tomato sauce

While eggplant roasts, heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add finely chopped onion and cook 6–8 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, 1/4 tsp black pepper, and 1 tablespoon chopped basil. Simmer gently 10–12 minutes until slightly thickened. Taste and adjust salt (start with 1/2 tsp) and pepper.

Prepare cheese filling

In a bowl combine ricotta, 3/4 cup grated Parmesan, beaten egg, 1/4 tsp black pepper, and the remaining tablespoon chopped basil. Mix until smooth and season to taste (add small pinch of salt if needed).

Assemble torte

Reduce oven to 375°F (190°C). Lightly oil a 9-inch springform or an oven-safe cake pan and dust the bottom with bread crumbs (about 1/4 cup). Spoon a thin layer (about 1/3 cup) of tomato sauce into the bottom. Arrange a single layer of roasted eggplant slices to cover the sauce. Spread half the ricotta mixture evenly over eggplant, sprinkle a third of the shredded mozzarella, and a tablespoon of bread crumbs. Repeat: a thin layer of tomato sauce, another layer of eggplant, the remaining ricotta mixture, another third of mozzarella. Finish with a final layer of eggplant, remaining tomato sauce on top, and sprinkle remaining mozzarella and remaining 1/4 cup bread crumbs mixed with the remaining 1/4 cup Parmesan evenly over the top.

Bake torte

Cover loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes until top is bubbly and golden. Let rest 10–15 minutes so it sets, then run a knife around the edge and release springform if used. Slice into 6–8 wedges.

Cook ravioli

Bring a large pot of salted water (about 1 tsp salt per 4 cups water) to a gentle boil. Add ravioli and cook according to package directions (usually 2–4 minutes for fresh or thawed), until they float and are tender. Reserve 1/2 cup pasta cooking water, then drain ravioli gently and keep warm.

Make sage brown butter

While ravioli cooks, melt butter in a large skillet over medium heat. Once melted, reduce heat to medium-low and cook, swirling skillet occasionally, until butter foams and then begins to turn golden-brown and nutty (3–5 minutes). Add fresh sage leaves and cook 30–45 seconds until crisp and fragrant. Remove skillet from heat to stop browning. Stir in lemon zest, a pinch of salt, and freshly ground black pepper. If butter has browned too much or shows signs of burning, reduce heat next time.

Finish ravioli in sauce

Add the drained ravioli to the skillet with the sage butter and gently toss to coat. Add a splash (1–3 tbsp) of reserved pasta water if needed to loosen sauce and help it cling. Warm through 1–2 minutes—do not over-stir to avoid tearing ravioli. Taste and adjust seasoning. Transfer ravioli to plates or a serving platter and sprinkle with extra grated Parmesan.

Place one wedge of eggplant torte on each plate alongside a portion of 6 ravioli (adjust portions to serve total listed). Spoon any additional sage butter over the ravioli. Garnish with microgreens or chopped basil and toasted pine nuts if using. Serve warm.