Eggplant Ricotta and Parmesan Bake with Rocket Salad

Eggplant Ricotta and Parmesan Bake with Rocket Salad

Ready in 45 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 23, 2019.
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Ingredients

Pumpkin

  • 1 pack pumpkin wedges

Eggplant Bake

  • 1 eggplant
  • 1 pack ricotta
  • 1/4 block Parmesan cheese, grated
  • 2 eggs
  • 1/2 cup cream
  • 1 bunch basil leaves, chopped
  • 1/4 block Parmesan cheese, grated

Salad

  • 1 tsp mustard
  • 1 carrot
  • 1/2 pack rocket

Steps

  1. Cook eggplant Preheat oven to 220°C. Thinly slice eggplants. Toss on a lined tray, with a drizzle of oil. Season and bake in oven for about 10 minutes, until tender. It’s okay if eggplants slightly overlap.
  2. Assemble and cook bake Combine ricotta, first measure of Parmesan, eggs, cream and basil in a bowl. Grease a medium baking dish. Place one third of the eggplant in baking dish in a single layer. Top with one third of the ricotta mixture. Repeat with remaining eggplant and ricotta mixture. Sprinkle over remaining Parmesan and bake for 20-25 minutes, until puffed and golden.
  3. Cook pumpkin Toss pumpkin wedges on a lined oven tray with a drizzle of oil. Season and cook for 20 minutes, on rack below bake, until golden.
  4. Make salad In a bowl, mix mustard with a drizzle of olive oil and vinegar. Peel carrot into ribbons. Add to bowl along with rocket and toss to combine just before serving.
  5. Serve eggplant bake with pumpkin wedges and salad on the side.

Nutritional Information

Energy 2641 kj
631 kcal
Protein 26.1g
Carbohydrate 24.5g
Fat 46.2g