Adapted from http://www.taste.com.au/recipes/10403/baked+eggplant+tomato+and+ricotta?…
Ingredients
4 medium (1 .5kg) eggplants, cut into 1.5cm-thick slices
Salt
olive oil spray
500g fresh low fat ricotta or low fat cottage cheese
100g (1 1/4 cups) grated Parmesan
Ground black pepper, to taste
1/4 cup chopped fresh basil
Salad leaves (or salad) of your choice (optional), to serve
Basic tomato sauce
1kg Roma tomatoes
Olive oil spray
2 bunches shallots, finely chopped
3 garlic cloves, crushed
1 bouquet garni (see note)
A bouquet garni is a bunch of herbs used to flavour soups and sauces. Look for them in the spice aisle of your supermarket.
Method
Step 1
Sprinkle the eggplant slices with salt, place in a colander and stand for 30 minutes to draw out any bitter juices. Rinse the eggplant slices well under cold running water and pat dry with paper towel or a clean tea towel.
Step 2
Preheat grill on high.
Step 3
Place the eggplant slices on a grill tray or baking tray, spray with a little of the olive oil and cook under preheated grill for 3-4 minutes or until browned. Turn the eggplant slices, spray again with olive oil and cook for a further 4 minutes or until browned and tender. Transfer the cooked slices to a wire rack and repeat with the remaining egglplant slices.
Step 4
Meanwhile, combine the ricotta (cottage cheese) and 40g (1/2 cup) of the Parmesan in a medium bowl and beat with a wooden spoon until well combined. Season with salt and pepper.
Step 5
Add the basil to the tomato sauce and stir to combine.
Step 6
Preheat the oven to 220C. Spray a 1.5-1itre (6-cup) ovenproof dish with the olive oil to lightly grease.
Step 7
Place half the grilled eggplant slices over the base of the greased dish and then spread with half the tomato sauce. Top with the ricotta mixture and then the remaining eggplant slices. Spread with the remaining tomato sauce and then sprinkle evenly with the remaining 60g (3/4 cup)) grated parmesan.
Step 8
Bake in preheated oven for 20 minutes or until golden on top and heated through. Serve warm or at room temperature with salad leaves if desired.