Thursday, February 7, 2013

Egg plant and ricotta 'lasagna'

I made this recipe last night from my new cook book: Tiffiny Hall's Lighten Up Cookbook.

This is really yummy and quite easy to do.
The half that was left before I took a pic ;-))

Serves 4 

This is what you need:
3 medium eggplants (750gr) cut lengthways into 1.5 cm slices
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1 1/2 cups (or 375gr tub) ricotta
1/4 fresh grated parmesan cheese
3 eggs lightly beaten
1/4 cup torn basil leaves
3/4 cup tomato pasta sauce

This is what you do:

  1. Brush eggplant slices with olive oil and season.
  2. Place under grill 12mins each side until soft
  3. Put into 20cm x 20cm oven proof dish
  4. Beat eggs lightly, stir to combine with basil, ricotta and parmesan
  5. Layer eggplant, pasta sauce and ricotta mix alternately, finishing with ricotta mix.
  6. I sprinkled a little more parmesan over the top.
Bake at 180C for 30 mins.