Name: Layered with Creamy Ricotta and Roasted Eggplant
Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh basil; 2 cloves garlic, minced; 2 cups marinara sauce; 1 cup shredded mozzarella cheese

Description

A comforting and flavorful dish featuring roasted eggplant layered with a creamy ricotta mixture, baked until golden and bubbly.

Ingredients

Scale

For the Crust:

2 medium eggplants, sliced into 1/2-inch rounds
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 cloves garlic, minced
2 cups marinara sauce
1 cup shredded mozzarella cheese

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Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C). Arrange eggplant slices on baking sheets, brush with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and golden.
In a bowl, mix ricotta, egg, Parmesan, basil, and garlic until well combined.
Spread a thin layer of marinara sauce in a baking dish. Layer half the roasted eggplant, then half the ricotta mixture. Repeat layers.
Top with remaining marinara sauce and sprinkle mozzarella evenly over the top.
Bake at 375°F (190°C) for 25-30 minutes until cheese is melted and bubbly. Let cool for 10 minutes before serving.

Notes

You can customize the seasonings to taste.