Eggplant Recipes : The Eggplant Bake – Aubergine & ricotta layers with rich tomato saucee –

Eggplant Recipes : The Eggplant Bake – Aubergine & ricotta layers with rich tomato saucee –

You are not going to believe this but I got the idea to do this from a meal on an airplane. Airplane meals are not usually known for their culinary successes but a sort of version of this came, tasted interesting and I thought “I can make this really delicious.” And…I did! It’s really light and flavoursome and downright satisfying!

I will fess up right now and say that I used a high quality tub of tomato sauce from my supermarket. If you’re in a purist mood then please do use the homemade variety (fresh tomato sauce)as you may have some in the freezer (lucky you).

Ingredients

  • Serves 4 or 5
  • 850g eggplant (3 large or 4 medium sized)
  • 2 tbsp olive oil
  • 2 beaten egg whites
  • 500g ricotta (2 tubs)
  • 350g cheryl tomato and basil sauce or homemade tomato sauce
  • 2 tbsp sundried tomato paste
  • 50g grated parmesan
  • fresh basil (10 leaves)
  • 250g mozzarella roughly grated
Read the whole recipe on Sun Temple Food