Eggplant & Ricotta bake
Pre‐heat oven to 180 degrees Celcius.
In a fry pan cook eggplant in olive oil until golden on each side.
Using a large rectangle lasagne dish, layer ingredients:
- Cover the bottom on the dish with a thin layer of napolitano
sauce, followed by a layer of ricotta, then a layer of eggplant,
add salt and pepper to taste.
- Next cover with a layer of napolitano sauce, followed by a
layer of parmesan, then a layer of eggplant, and a layer of
ricotta and basil leaves.
- Finish with a layer of Eggplant, Napolitano sauce and Ricotta.
Bake in pre‐heated oven for approximately 20 minutes.
To serve: top with toasted pine nuts and basil.
2 large eggplants
500 grams ricotta
500 grams napolitano sauce
150 grams shaved parmesan
100ml olive oil
2 tablespoons toasted pine nuts
Approximately 10 basil leaves