Thursday, October 3, 2013

Eggplant Bake

2 eggplants
3 Tbsp. olive oil
salt and pepper
Cooking spray
16 oz. tomato sauce
Before baking
garlic powder
onion powder
dash of cumin
dash of coriander
1 tsp. sugar
pinch or two of thyme
1 1/2 c. skim ricotta
2 Tbsp. cilantro, chopped
3 eggs
1 c. Parmesan, divided
1/2 c. mozzarella

Preheat oven to 450 F.

Slice the eggplants into 3/4 inch rounds. Place on 2 baking sheets. Brush each round with olive oil, sprinkle with salt and pepper, then flip them over and repeat the process. Bake for 15 minutes. Flip the rounds, and bake for 10 more minutes.

Spray a baking dish with cooking spray. Set aside.

In a bowl, mix together the tomato sauce, garlic powder, oregano, onion powder, cumin, coriander, sugar, thyme, and more salt and pepper. Set aside.

In a different bowl, whisk together the ricotta, cilantro, eggs, a little bit of oregano, more salt and pepper, and 1/2 c. of Parmesan.

After baking
Layer 1/3 of the eggplant rounds on the bottom of the prepared baking dish. Layer 1/2 of the tomato sauce mixture on top, then half of the ricotta mixture. Layer another 1/3 of the eggplant rounds. Layer the rest of the tomato sauce mixture. Layer the last 1/3 of the eggplant rounds. Layer with the ricotta mixture. Top with the mozzarella and the rest of the Parmesan. Bake for 20-25 minutes. Let cool 5 minutes before serving.

Here's a link to the recipe I adapted:

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