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).
- 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