Oryana Natural Foods Market
Oryana Natural Foods Market
260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-9:00pm


Eggplant Ricotta Bake

October 12, 2012, 11:10 am

From Marthastewart.com
Serves 4

2 large eggplants, peeled, sliced lengthwise ¾ inch thick
3 tablespoon olive oil
Salt and pepper to taste
1 15-oz container ricotta cheese
3 eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1 16-oz  jar marinara sauce

Heat oven to 450. 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. Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Spray an 8-inch square baking dish with cooking spray. Lay 1/4 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. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.


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