Eggplant Ricotta Bake

In Sicily, it’s an age-old tradition to pair eggplant, Ricotta and tomato. A modern take on this classic features two layers: one of Grande Ricotta Prima Dolce® dusted with bread crumbs and another of an eggplant mixture. You will enjoy all these flavors in one bite.

Eggplant Ricotta Bake

1/2 cup Seasoned bread crumbs

3 tbsp. Extra virgin olive oil

1 clove Garlic, minced

2 Medium eggplant, peeled and cubed

13 Basil leaves

2 Eggs

1 tbsp. Flour

Salt and pepper, to taste

1/2 cup Cherry Tomato Salad (see recipe)

Cherry Tomato Salad

3 pints Cherry tomatoes

12 Basil leaves, julienned

4 tbsp. Extra virgin olive oil

Salt and black pepper, to taste


Eggplant Ricotta Bake
Yield: 12 servings
  1. Oil and line twelve 4 oz. ramekins with bread crumbs.
  2. Heat a sauté pan and add oil and garlic. Once garlic is browned, add eggplant cubes and cook until soft. Set aside.
  3. Cut Grande Ricotta Prima Dolce® into circles 1/2" thick and lay in the base of the ramekins, then put one leaf of basil on top.
  4. Take Ricotta scraps and blend with softened eggplant, Grande Parmesan, eggs, flour, salt and pepper. Blend until completely incorporated. Add to ramekins until full, then top with bread crumbs.
  5. Bake for 30 minutes at 350°F. Allow to cool slightly before turning out of container. Serve with Cherry Tomato Salad.
Cherry Tomato Salad
Yield: 12 servings
  1. Cut cherry tomatoes in half or quarters and place in large mixing bowl.
  2. Julienne basil leaves and add to bowl.
  3. Add extra virgin olive oil, salt and pepper and toss to thoroughly mix.
  4. Cover and chill to hold.