Baked Eggplant

Baked eggplant is a delicious vegetarian low carb dinner with layers of creamy ricotta and roasted eggplant. Perfect weeknight family dinner!

Course Dinner

Cuisine American

Prep Time 20

Cook Time 40

Servings

Calories 418kcal

Preheat your oven to 220C/400F and line two baking sheets with non-stick baking paper.
In a small bowl combine the oil, garlic, oregano, salt and pepper. Stir to combine.
Slice the eggplant lengthways into slices about ¾ cm thick.
Lay the eggplant slices in a single layer on the baking sheets. It is okay if they need to overlap slightly to fit.
Brush the top side of each slice of eggplant with the flavoured oil.
Bake in the oven for 20 minutes.

Once the the eggplant is cooked and the ricotta mixture is prepared, you are ready to assemble the baked eggplant.
In a large rectangle baking dish, place half the jar of sauce in the bottom and spread out to an even layer.
Top the sauce with a layer of eggplant slices.
Top the eggplant with half of the ricotta mixture and then another layer of eggplant slices. Repeat with the remaining ricotta and eggplant slices.
Once all the eggplant and ricotta has been layered, top with the remaining tomato sauce.
Sprinkle with the grated mozzarella and parmesan cheese.
Bake in the oven until it is golden brown and bubbling.
Leave to set for 5-10 minutes prior to serving.

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.

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