Ingredients
- 2 small eggplants, cut in half lengthwise
- 1 tsp kosher or coarse salt
- 2 Tbsp EV olive oil
- 1 cup fresh basil, chopped
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup grated parmesan
- freshly ground black pepper
- 1 fresh tomato, chopped and strained
- 28 oz can crushed tomatoes
Instructions
- Cut the eggplants lengthwise in half. Peel Zebra stripes on both.
- Slice a thin strip off the bottom edge in the same direction to create a flat bottom if necessary.
- Make 1/2-inch cuts in a crosshatch pattern on the flesh side without going through.
- Sprinkle with salt and let them rest for 30 minutes to tenderize.
- Preheat the oven to 425°F.
- In a small saucepan, simmer on low while waiting: crushed tomatoes, garlic, and spices.
- After 30 minutes, rinse the salt off the eggplants with cold water and pat dry thoroughly using paper towels.
- Brush tops lightly with olive oil.
- Dust with a thin layer of Green Cheese and open gently so the cheese gets in the cracks.
- Top with marinara sauce, thin slices of mozzarella cheese and fresh black pepper.
- Ladle sauce around the eggplants- enough to cover the bottom ½ inch.
- Bake 30-40 minutes until fork tender and cheese is bubbly and golden.
- Sprinkle more grated parmesan cheese and fresh black pepper before serving hot.
- Bon Appetit!
