A family favourite, this hearty dish is great for a quick snack. While it’s definitely indulgent, the flavour is so good you won’t be able to resist.
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Rather than creating a big family sized dish, this version of the classic Italian meal comes in individual serves that make a great snack or easy lunch.
This tasty recipe includes a crispy eggplant base, filled with a ricotta mixture, topped with pasta sauce, mozzarella and pine nuts. Packed with flavour, the ricotta mixture includes egg, basil, oregano and parmesan.
Serve warm with a fresh garden salad on the side and a slice of thick, crusty bread to mop up the sauce. Yum!
2 large eggplants, trimmed
Olive oil cooking spray
400g fresh ricotta
2 eggs, lightly beaten
1/4 cup fresh basil leaves, chopped
2 tbsp fresh oregano leaves, chopped
1/3 cup parmesan, finely grated
1 cup tomato pasta sauce
1 cup grated mozzarella
1/3 cup pine nuts
Preheat oven to 220°C.
Grease a 12 hole muffin pan.
Cut each eggplant lengthways into six thin slices.
Spray both sides of slices with oil.
Heat large frying pan over medium-high heat.
Cook eggplant, in batches, for three to four minutes each side.
Set aside for five minutes to cool.
Cut each eggplant slice in half crossways.
Using two eggplant pieces at a time, and in a crisscross pattern, line prepared tray.
Place ricotta, egg, basil, oregano and parmesan in a bowl.
Season with salt and pepper. Stir to combine.
Spoon mixture evenly among eggplant cups.
Top with pasta sauce. Sprinkle with mozzarella and pine nuts.
Bake for 20 to 25 minutes or until golden. Stand in pan for ten minutes before serving.