A healthy, filling vegetarian staple of Italian cuisine best known for its rich umami flavors.
Paint sliced eggplant with melted ghee or extra-virgin olive oil. Grill or pan fry until done. In a casserole dish, layer eggplant with tomato and/or meat sauce, spoon ricotta and sprinkle with mozzarella and Parmesan, making 2-3 layers.
Bake at 350° F until bubbly.
Serve with a side salad for best results.
Prep: 15-20 minutes
Cooking: 45 minutes
- 1 medium eggplant
- 2-3 cups tomato sauce
- 2 cups cooked ground beef, optional
- 2 cups ricotta cheese
- 2 cups mozzarella cheese
- 1 cup Parmesan cheese
- ½ cup extra-virgin olive oil or melted ghee