Almost Aunt Peggy’s Roasted Eggplant and Mozzarella Bake

Name: Almost Aunt Peggy’s Roasted Eggplant and Mozzarella Bake
Yield: serves 4
Ingredients: 1 1/2 pounds eggplant, cut into 1-inch cubes; 2 1/2 teaspoons olive oil; Salt and freshly ground black pepper to taste; 1 cup prepared tomato sauce; 1 1/2 tablespoons chopped fresh basil; 1 1/2 cups shredded mozzarella (6 ounces); 1 cup grated Parmesan cheese (4 ounces); 1 cup ricotta cheese (4 ounces)

December 9, 2011

Our Aunt Peggy does a zucchini bake for every get-together, and it is so good that we decided to try cooking eggplant the same way. Since we don’t fry it, this is a healthier, easier take on your standard eggplant Parmesan, and, served over spaghetti with a crisp romaine and tomato salad, it makes a delicious vegetarian meal. (Of course, you can always add grilled chicken breast, if you prefer.)

Recipe notes

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