A new twist on Eggplant Parmigiana! If desired, use 1 tbsp (15 mL) finely chopped fresh basil or oregano, in place of dried.
Makes 6 servings.

Ingredients
- 1 Southern U.S. eggplant, cut into 12 slices 1
- 1 cup Ricotta cheese 250 mL
- 1/4 cup grated Parmesan cheese 50 mL
- 1 egg yolk, beaten 1
- 1 clove garlic, crushed 1
- 3/4 tsp each: dried basil and oregano 2 mL
- 1/8 tsp each: salt and pepper 0.5 mL
- 2 cups tomato sauce, divided 500 mL
- Shredded Parmesan cheese
- Fresh basil leaves
Instructions
- On greased barbecue or grill pan, over high heat, cook eggplant slices on both sides until lightly charred, do not overcook; set aside.
- In small bowl, stir together cheeses, egg yolk, garlic, basil, oregano, salt and pepper.
- Place 1/2 cup (125 mL) tomato sauce in bottom of 11 x 7-inch (2 L) baking pan. Place 6 eggplant slices on sauce, top with cheese mixture, then top with another eggplant slice.
- Bake in 400F (200C) oven for about 20 minutes or until sauce bubbles and cheese mixture is set.
- Heat remaining tomato sauce in small saucepan or microwave.
- Place 1 eggplant stack on each plate; drizzle with sauce. Sprinkle with shredded Parmesan cheese and garnish with basil leaves.
Notes
A new twist on Eggplant Parmigiana! If desired, use 1 tbsp (15 mL) finely chopped fresh basil or oregano, in place of dried.
Source: www.gosouthfresh.com