skish
IT

Aubergine and ricotta bake with tomato

Grilled aubergine and ricotta in a soft, saucy bake.

  • 45 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Aubergine and ricotta bake with tomato

Per serving

Calories
440 kcal
Protein
24.9 g
Carbohydrates
27.7 g
Fat
27.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Eggplant250 g
  • Part-skim ricotta120 g
  • Eggs1
  • Tomato passata100 g
  • Parmigiano Reggiano15 g
  • Extra virgin olive oil2 teaspoons
  • Basil3 g
  • Saltto taste

Contains: lactose, eggs,

In season: June – September

Method

  1. Preheat the oven to 190 °C (conventional) and heat a griddle pan over high heat. Wash and trim the aubergines and cut them lengthways into slices about 5 mm thick.
  2. Grill the slices for 3 minutes per side, until soft and marked by the griddle; work in batches without overlapping and season lightly with salt.
  3. Meanwhile mix the light ricotta with the egg, half the grated Parmigiano Reggiano and a pinch of salt until creamy. Season the tomato passata lightly with salt.
  4. In a single-portion baking dish spread a thin layer of passata, then alternate layers of aubergine, ricotta cream and basil leaves; finish with passata and the remaining Parmigiano.
  5. Drizzle with the oil and bake at 190 °C for 25 minutes, until bubbling at the edges and golden on top. Let it rest for 5 minutes before serving, so it firms up.

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