Crunchy Baked Eggplant w/ Ricotta and Tomato
- 2 medium eggplant
- ½ C mayonnaise
- 2 C breadcrumbs
- ½ tsp salt
- ¼ tsp cayenne
- 8oz ricotta
- 2 large slicing tomatoes or 1pt cherry tomatoes
- 1 bu basil
- Heat the oven to 350F
- Combine the breadcrumbs, salt and cayenne in a shallow dish
- Slice the eggplant into ½” thick disks
- Brush both cut sides of the eggplant with mayo
- Press the eggplant into the breadcrumbs
- Flip and press the other side
- Lay onto a sheet tray in a single layer and bake until golden brown and tender when pierced (about 20 min)
- Cut the tomatoes into planks or large chunks
- To serve top the eggplant with the ricotta, cut tomatoes and torn basil leaves
- Serve warm or room temperature
Posted 7/16/2016
Site by Bryan Morrison