Actually this is kind of a cross between lasagna and eggplant Parmesan. I had two small eggplants that I wanted to use as a side dish to go with my rosemary lemon garlic barbecued chicken and so I came up with this.
Feeds 6 as a side dish, but probably only 3 if this was your main dish.
2 small or 1 large eggplant sliced in 1/4 inch thick slices
3 tablespoons of olive oil
1 cup of fresh ricotta cheese
1 jar of canned tomato puree
1/4 cup of bread crumbs
1/2 cup of grated Parmesan
Brush the eggplant with olive oil and lay the slices on a preheated barbecue or you could grill them in the oven on a roasting tin. Cook on both sides until they are cooked through and are a little charred
Feeds 6 as a side dish, but probably only 3 if this was your main dish.
2 small or 1 large eggplant sliced in 1/4 inch thick slices
3 tablespoons of olive oil
1 cup of fresh ricotta cheese
1 jar of canned tomato puree
1/4 cup of bread crumbs
1/2 cup of grated Parmesan
Brush the eggplant with olive oil and lay the slices on a preheated barbecue or you could grill them in the oven on a roasting tin. Cook on both sides until they are cooked through and are a little charred
