Eggplant & Ricotta bake

Ingredients

Recipe Directions

  1. Pre‐heat oven to 180 degrees Celcius.
     

  2. In a fry pan cook eggplant in olive oil until golden on each side.
     

  3. 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.
     

  4. 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

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