Here’s a quick & easy recipe for a hearty eggplant bake. It’s basically like a lasagna, but with eggplant in lieu of noodles.
1 large can of crushed tomatoes
1 small container of part-skim ricotta cheese
Few handfuls of part-skim shredded mozzarella
Chopped basil leaves
Grated parmesan cheese
1/2 can cannellini beans, rinsed and drained
Salt, black pepper, & red pepper flakes to taste
Preheat oven to 375 degrees.
Cut eggplant into long strips, length-wise. Spread a thin layer of the crushed tomatoes on bottom of an 8×8 baking dish. Put down a layer of eggplant (I used 4 strips per layer). In a mixing bowl, combine ricotta cheese with a few handfuls of shredded mozzarella, and the cannellini beans. Add a little salt and black pepper, and mix in. Spread a layer of the cheese/bean mixture on top of the eggplant, and top with some crushed tomatoes. Add another layer of epplant strips, with these cheese/bean mixture and crushed tomatoes on top, and then add on one final layer of eggplant and the cheese/beans and sauce. Top with some grated parmesan, a little more shredded mozzarella, chopped basil leaves, and salt, black pepper, and red pepper flakes to taste.
Cover with foil and baked for 1/2 an hour, then uncover and bake for another half an hour, until sauce is bubbly and cheese slightly browns.