Ingredients
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6
small eggplant, each at leastinches long andinches wide, washed and dried
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1/2 cup
Filippo Berio Extra-Virgin Olive Oil
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1
small onion, minced
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4
sun-dried tomatoes in olive oil, cut into small pieces
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4
ounces ricotta salata cheese, diced
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1 teaspoon
fried oregano
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1/4 teaspoon
fine sea salt
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Grinding black pepper
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1/2 cup
prepared tomato sauce, kept hot and covered
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INGREDIENTS
Directions
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Brush four 3- X 2-inch ramekins with olive oil and set aside.
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Preheat the oven to 350F.
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Cut the stem tops off of each of the eggplants. Slice four of the eggplants lengthwise, making six 1/4-inch thick slices from each one. Dice the remaining two eggplants and set aside.
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Heat half of the oil in a sauté pan and cook the slices in batches until they are lightly browned on each side. Transfer the slices to a dish. Add additional oil as necessary to cook all the slices.
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Add the diced eggplant and onion to the sauté pan and cook until the mixture softens. Stir in the tomatoes and cook 1 minute. Off the heat add the cheese, oregano, salt and pepper and mix to combine. Set aside.
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Line each ramekin with six overlapping slices of eggplant and leave at least a 2-inch overhang to fold over later.
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Fill the lined ramekins with the eggplant and cheese mixture, packing it in well. Bring the overlapped eggplant over the filing to enclose it. Drizzle the tops with olive oil.
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Cover each ramekin with a small piece of aluminum foil and place them on a rimmed baking sheet.
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Bake for 25 minutes. Remove from the oven and remove the foil from each one. Use a dishtowel to hold them and invert onto a serving dish. Top each one with some of the tomato sauce and serve.
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