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What a simple way to prepare eggplant! It’s another favorite. Easy, delicious, healthy. Serve this with a simple salad of Romaine with a bit of squeezed fresh lemon juice, shredded parmesan and a sprinkling of olive oil, and you have a great light dinner. Oh! Don’t forget the crusty bread! Please remember, all measurements are approximant. Use this recipe as a guide to your preferences.
1 large eggplant, peeled and sliced in 1/4 ” slices
1 -1 1/2 c part skim ricotta cheese
1/4 c diced onion
2 T minced garlic
1 jar of your favorite spaghetti sauce
1 c shredded or grated parmesan cheese
roughly chopped basil
Pre-heat oven to 400 degrees
Lightly brush eggplant slices with olive oil on both sides.
In non stick frying pan, (or broiler) on medium- medium high heat, cook eggplant slices for about 4 minutes on each side. Just until lightly browned and softened. Place cooked eggplant slices aside on a plate.
In same pan, heat a little olive oil over medium heat, add onion until softened, add garlic. Cook for a couple of minutes to meld flavors. Set aside.
In bowl, mix 1-1/2 c ricotta, onion and garlic, 1/4 c parmesan.
In lightly greased baking pan, layer eggplant slices evenly. Top slices with ricotta mixture, a drizzle of basil, and a small dollop of sauce. Repeat with another layer of eggplant, ricotta, parmesan, spaghetti sauce, basil and a tiny dot of ricotta.
Bake, uncovered for about 20 minutes, or until lightly browned and cheese has softened. Serve with salad and crusty bread.