Eggplant Recipes : The Eggplant Bake – Aubergine & ricotta layers with rich tomato sauce –

Aubergine Eggplant Ricotta Lasagne

You are not going to believe this but I got the idea to do this from a meal on an airplane. Airplane meals are not usually known for their culinary successes but a sort of version of this came, tasted interesting and I thought “I can make this really delicious.” And…I did! It’s really light and flavoursome and downright satisfying!

I will fess up right now and say that I used a high quality tub of tomato sauce from my supermarket. If you’re in a purist mood then please do use the homemade variety (fresh tomato sauce)as you may have some in the freezer (lucky you).


 Augbergine Eggplant Bake – Serves 4 or 5

850g eggplant (3 large or 4 medium sized)

2 tbsp olive oil

2  beaten egg whites

500g ricotta (2 tubs)

350g cherry tomato and basil sauce or homemade tomato sauce

2 tbsp sundried tomato paste

50g grated parmesan

fresh basil (10 leaves)

250g mozzarella roughly grated

Eggplant Sliced

Begin by peeling the eggplant and slice lengthwise as in the photo above. I got 3 or 4 good slices per eggplant. You don’t want them too thick. Place in a single layer on a large baking sheet and coat the slices in the olive oil. Bake for 20 or 30 minutes until soft but not mushy.

Aubergine Eggplant Mixed

While the eggplant is softening, whip the egg whites until firm-ish but not dry. In another bowl, mix the ricotta and parmesan and season with a bit of salt and pepper. Gently fold the egg white into the ricotta mixture, as you want to preserve as much of that air as possible.

Aubergine Eggplant Ricotta Dish

If you cannot find sun-dried tomato paste at your shops, simply blend the “whole” variety until spreadable. If your sun dried tomatoes are hard and dry then soak them first in a small amount of olive oil. Mix the sun-dried tomato paste into the tomato sauce and spread a small amount on the bottom of the casserole dish then add a layer of aubergine. Spread half the ricotta mixture, a bit of sauce, half the mozzarella and half the basil leaves. Repeat.

Finished Aubergine Eggplant Dish

Bake in a moderate oven 180ºC (350ºF) until the casserole is bubbling. This should only take about 30 minutes depending on your oven.

Aubergine Eggplant Bake

Serve with a crisp green salad or green vegetable such as beans or mange tout or broccoli.

Then get ready to enjoy this super delicious eggplant bake. An eggplant and ricotta dish that is a must to add to your recipe list!


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  • Reply
    Erin Sturgess
    October 23, 2017 at 7:02 am

    Awww yes! This is the business, I can’t wait to make this beautiful dish! Thanks for the great inspiration!

    • Reply
      Germaine Waters
      October 27, 2017 at 10:12 am

      Thanks Erin..Let me know when you do..

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