Ingredients
Scale
- 3 eggplants
- Olive oil spray
- 3 cups tomato passata or marinara
- 2 tbsp fresh oregano leaves, chopped
- 2 tsp fresh basil leaves, chopped
- 14 oz fresh ricotta cheese
- 1.5 cup parmesan cheese, grated (divided into 1 cup + 1/2 cup)
- 3 eggs
- Sea salt and freshly cracked pepper
Instructions
- Preheat oven to 430°F (220°C).
- Slice eggplants thinly lengthwise (approx. 5 mm). Arrange on parchment-lined baking sheets. Spray with olive oil, season with salt and pepper, and bake 25 minutes. Set aside.
- Combine tomato passata, 1 tbsp oregano, and 2 tsp basil in a bowl.
- In another bowl, mix ricotta, 1 cup parmesan, eggs, and remaining oregano. Set aside.
- In a 9×13-inch baking dish, layer eggplant, tomato sauce, and cheese mixture. Repeat and finish with remaining cheese (1/2 cup parmesan).
- Bake at 430°F (220°C) for 30 minutes until cheese is golden. Reduce temperature to 355°F (180°C) if browning too quickly.
- Cool slightly, slice, and serve.
Notes
- Recipe yields slightly more than pictured (approx. 1/3 more).
- Adapted from French magazine Saveurs.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean