We Love Eggplants in our home. This dish is so quick to prepare you can serve with a side salad, side of pasta, some crusty bread to soak up all the juices. One Large Eggplant, sliced coat in olive oil, salt and black pepper, to taste, add some garlic powder and place each slice on a non stick rimmed baking sheet pan(s), pop into a 425F oven for 10 minutes (eggplant has a high water content). Lay baked eggplant on paper towels to absorb any liquids. In a large baking dish add homemade chunky marinara sauce (or your choice), Lay baked eggplant on top of sauce, add ricotta (1 cup mixed with one cup mozzarella cheese) and evenly layer on top. Cover the dish with foil and return to the hot oven and bake 10 additional minutes. Garnish with fresh Basil leaves.
Remove from oven, and serve! We love this with a side dish of Rigatoni pasta and side salad. Of course sliced Italian bread. Make with any side dishes you prefer and enjoy!
Cheryl “Cheffie Cooks” Wiser.
New Favorite Recipe!