The Seated Cook

Simple, healthy, vegetarian food

Eggplant Bake

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Here’s a quick & easy recipe for a hearty eggplant bake.  It’s basically like a lasagna, but with eggplant in lieu of noodles.


2 eggplants

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.





Author: theseatedcook

I enjoy cooking simple, healthy, vegetarian meals.

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