Eggplant, tomato and cheese – three of my favorite things! I roasted the eggplant, filled with some fresh ricotta and then topped with a quick tomato sauce, fresh basil and some ricotta salata – heaven. Serve with a crusty loaf of bread and your set for dinner.
1 28 oz can tomatoes
4 cloves of garlic, minced
2 bay leaves
1 tsp celery seed
Red pepper flakes
Combine all of the above in sauce pan and cook for 40 minutes over low heat. Mash up the tomatoes and keep warm.
4 small eggplants, cut into 1 inch thick rounds
Olive oil spray
Salt and pepper
4 oz fresh ricotta cheese
2 oz ricotta salata
Preheat oven to 450.
Spray a baking pan with olive oil. Place eggplant on baking pan, season with salt and pepper and spray with olive oil. Roast for 20 minutes until they start to brown. Flip and roast 20 minutes on the other side.
Remove from oven and place a dollop of ricotta on each round. Bake for 10 more minutes.
Top with sauce, torn basil leaves and ricotta salata.