When I cooked this dish for the first time last week I was preparing myself for a lot of resistance and criticism – eggplant is not one of my family’s favorites – but quite to my surprise everyone loved it and there was not a crumb left in the pan. So give it a try and let me know what your hungry eaters think.
Eggplant lasagna with fresh herbs (serves 4)
2 medium sized eggplants, sliced lengthwise into 1/4inch (3/4 cm) thick slices
sea salt and cracked black pepper
olive oil, divided
1x 16oz (400g) can diced tomatoes
1 clove garlic, crushed
1/2 cup fresh mixed herbs (rosemary, thyme, oregano, basil), chopped and divided
1 tsp red pepper flakes (optional)
1 cup (150g) ricotta
1 egg
nutmeg, freshly grated
1/4 cup (40g) Parmesan cheese, grated
micro greens to serve
Pre-heat the broiler. Place the tomatoes, garlic, half of the fresh herbs and one tbsp of olive oil in a food processor and puree.
Season to taste with salt, pepper and red pepper flakes.
Brush the eggplant slices with olive oil and season with salt and pepper on both sides. then arrange in a single layer on a baking sheet and broil until slightly charred for about 4 minutes each side.
In the meantime, mix the ricotta, egg and the rest of the fresh herbs and season to taste with salt, pepper and nutmeg.
Next, place half of the tomato sauce in a 8 inch (20cm) square oven proof dish. Top with half of the eggplant slices. Spread half of the ricotta mix on top. Place another layer of eggplant slices on top and then pour the remaining tomato sauce on top. Sprinkle with the cheese.
Reduce the oven temperature to 400 degrees and bake for 15 to 20 minutes or until bubbling. Remove from the oven and allow to stand for 10 minutes. Serve topped with micro greens.
