Emily Litella Recipe
Breaded eggplant, sweet red pepper pesto, ricotta & mozzarella
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
Preheat the oven to 400°F (200°C). Dip each eggplant slice in beaten eggs, then coat with breadcrumbs. Place on a baking sheet lined with parchment paper.
- 3
Bake the Eggplant
Drizzle olive oil over the breaded eggplant slices. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown.
- 4
Make the Pesto
In a food processor, combine roasted red peppers, pine nuts, garlic, fresh basil, Parmesan cheese, and olive oil. Blend until smooth. Season with salt to taste.
- 5
Assemble the Dish
Spread a layer of ricotta cheese on each baked eggplant slice. Top with a spoonful of sweet red pepper pesto and sprinkle with mozzarella cheese.
- 6
Final Bake
Return the assembled eggplant slices to the oven and bake for an additional 10-15 minutes, until the mozzarella is melted and bubbly.
- 7
Serve
Remove from the oven and let cool slightly before serving. Enjoy your Emily Litella!