Thursday, September 13, 2012

Thursday's Kitchen Cupboard

This year, we planted too many eggplants! So we've been searching, searching searching for ways to store it and prepare it.  For Thursday's Kitchen Cupboard this week we want to share a way to prepare it. And I must say, I can't get enough of this incredible dish!
Eggplant Ricotta Bake
(Martha Stewart Recipes)

Ingredients
2 large eggplants (1 pound each) for us that meant 3 or 4 or 5 or 6 eggplants 'cause they're from the garden.
3 tablespoons olive oil, plus baking dish coat
Course salt and ground pepper
15 oz Ricotto cheese
3 large eggs
1 cup grated Parmesan
2 tablespoons chopped fresh oregano
1 Jar marinara sauce

Directions
1. Preheat oven to 450 degrees. 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 -30 minutes.

2. Meanwhile, in a medium bowl, whisk togetherricotta, 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.

3. 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. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 -25 minutes. Cool 10 minutes and serve.

16 comments:

  1. Oh boy! "The Italian" going to love this! I'm sure it's wonderful! Great timing with all the eggplant right now!

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  2. I must say, when Belle made this dish, along with loving it, I thought of "The Italian"! I think I even said that he's love it too.

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  3. Jody - Thanks. Yeah. Also always have a surplus of aubergines which I end up giving way. Will keep your recipe - thanks :)

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  4. Hi Jody, great recipe only hope this season I can grow enough to try. The seeds are planted............time will tell.

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    Replies
    1. I look forward to hearing your post on a bumper crop!

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  5. Too many eggplants - what a great problem to have! That casserole sounds great. I make something similar with grilled eggplant.

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  6. Boy this looks good! I didn't have any eggplant from the garden this year. Only one plant germinated and never produced any fruit. I may have to pick some up at the farmers market.

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  7. We are loving them! We've grilled a bit of it. But not for casserole. It sounds good!

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  8. That sounds delicious! I will have to try it soon. Thanks for sharing :)

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    1. Yes, for sure. I look forward to reading your new blog!

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  9. While looking for eggplant recipes I found you. Made this and it was so good. Thanks for sharing it! Deb@theeverydaygardener

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  10. Drooling...looks really delicious. Thanks for sharing the recipe, I am always on a look out how to prepare eggplant cos one plant can produce many. Always have to think of new ways to enjoy them so we don't get bored with them.
    P.S: Thank you so much for the popcorn seeds offer. Will email you the address (To Malaysia not Australia), we will be moving but not sure yet when.

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  11. I so wish someone but me loved eggplant in our family. I never grow it anymore because of that - but recipes like this make me seriously wish I had at least one plant.

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    Replies
    1. Thanks for commenting Laura. This is definitely a keeper recipe!

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