Lighter eggplant parmigiana
Ingredients:
- 2 large eggplants
- 1/4 cup olive oil
- 500 g ricotta cheese
- 1 egg
- 4 tbsp parmesan cheese
- 1 large jar pasta sauce / passata
- 1 bunch basil
- salt and pepper
Method:
Preheat oven grill to 200 degrees C.
Slice eggplant into 0.5 - 1cm round slices and place on baking tray. Change oven setting from grill to fan forced oven. Lower temperature to 180 degrees C.
Brush eggplant with olive oil on both sides, season with salt and pepper and grill for 5 - 7 minutes on each side until golden and softened.
In a bowl, mix together ricotta, egg, julienned basil. Season with salt and pepper.
In an oven proof dish, layer eggplant with ricotta mixture and passata.
Top with parmesan cheese and bake for 40 - 45 minutes until golden on the top and bubbly around the edges.
