This was my first experience with cooking a Donna Hay recipe, thanks to IHCC (I Heart Cooking Clubs) and our weekly themes. This week's was Chef Donna Hay, so I checked out her website for something to cook with what was on hand - an eggplant. My only change was to swap out basil for some fresh oregano.
Eggplant, Parmesan and Ricotta Bake
from Donna Hay
- 1 x 450g eggplant (aubergine), thinly sliced
- ¼ cup (60ml) olive oil
- 250g ricotta
- 1 cup (80g) finely grated Parmesan
- 3 eggs
- 1 cup (250ml) single (pouring) cream
- ½ cup chopped basil leaves
- ½ cup (40g) finely grated Parmesan, extra
- Preheat oven to 200°C (390°F). Place the eggplant and oil in a bowl and toss to combine. Heat a large non-stick frying pan over high heat. Cook the eggplant, in batches, for 1–2 minutes each side or until browned. Set aside.
- Place the ricotta, parmesan, eggs, cream and basil in a bowl and mix well to combine. Layer one third of the eggplant in a 6 cup-capacity (1.5 litre) ovenproof dish. Top with one third of the ricotta mixture. Repeat with remaining ingredients and layers. Sprinkle with the extra parmesan and bake for 35 minutes or until puffed and golden. Serve with a crisp salad. Serves 4.
It was pretty good. Not what I'd call fantastic. And I had a similar experience with a Yotolenghi recipe this week. His caramelized sweet potato, which failed to knock my socks off. You can't win them all. Anyway, will share the experience with Beth Fish Reads for Weekend Cooking as well as the IHCC group.