Ingredients 2 large eggplants, sliced lengthwise inch thick 3 tablespoons olive oil, Coarse salt and freshly ground pepper 15 ounces part-skim ricotta cheese 3 large eggs 1 cup grated Parmesan cheese 2 tablespoons chopped fresh oregano marinara sauce
Instructions Preheat oven to 450∞F. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes. You can also brush them with EVOO and season with garlic and pepper and roast them on a hot griddle.
Then, in a medium bowl, whisk together ricotta, eggs, Ω cup Parmesan, oregano, 1Ω teaspoons salt (optional), and teaspoons pepper. Lightly spray a non-stick baking dish with EVOO.
Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta mixture. Repeat layers, ending with ricotta; sprinkle with remaining Ω cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool for 10 minutes before serving.
Quick Marinara Sauce 1 lb tomatoes Ω cup diced onion 1 tablespoon of extra virgin olive oil 1 tablespoon basil leaves 1 tablespoon of parsley 2 teaspoons oregano 1 carrot Salt and pepper to taste Ω teaspoon crushed red pepper flakes (optional)
Directions: In a saucepan, saute the onions, but do not let them brown. Add the tomatoes, then the basil, oregano, parsley, carrot and crushed red peppers for one minute and then mix in a food processor or blender. Add salt and pepper to taste. Return liquid to saucepan and simmer for about 30 minutes or until liquid is reduced by half.†
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