Eggplant Ricotta Bake

• porciones: 4 servings
• tiempo activo: 25 minutes
• tiempo total: 1 hour 30 minutes

Ingredientes

2 large eggplants (1 to 1 ¼ pounds each), sliced lengthwise ¾ inch thick

3 tablespoons olive oil, plus more for baking dish

Coarse salt and ground pepper

1 container (15 ounces) part-skim ricotta cheese (1 ⅔ cups)

3 large eggs

1 cup grated Parmesan cheese

2 tablespoons chopped fresh oregano (or 2 teaspoons dried)

1 jar (16 ounces) store-bought marinara sauce (2 cups)

Instrucciones

Preheat oven; roast eggplant slices: Preheat oven to 400°F. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes. Increase oven temperature to 450°F.

Mix ricotta, eggs, 1/2 cup Parmesan, and seasonings: Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.

Assemble dish: Lay a quarter of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another quarter of eggplant, arranging slices the opposite direction; spread with half of ricotta. Repeat layers, alternating the direction of eggplant slices and ending with ricotta; sprinkle with remaining 1/2 cup Parmesan.

Bake: Bake at 450°F until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.