End-of-Summer Eggplant Bake
August 25, 2017
Baking eggplant makes it super tender and creamy. This End-of-Summer Eggplant Bake topped with warm, lemony ricotta cheese and crispy croutons is the perfect way to use up eggplant from your garden.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 4 - 6 Servings
Ingredients
2 large eggplants, cut into 1-inch cubes
½ cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing
2 spring onions or 6 scallions, thinly sliced
1 teaspoon finely grated lemon zest
1 tablespoon finely chopped flat-leaf parsley
4 ounces country white bread, crusts removed and bread torn into ½-inch pieces (2 cups)
Directions
1Preheat the oven to 450° F.
2On 2 baking sheets, spread the eggplant in an even layer. Drizzle with 6 tablespoons of the olive oil, season with salt and pepper and toss. Roast for 10 minutes.
3In a small bowl, toss the spring onions with 2 tablespoons of the olive oil. Add the onions to the eggplant and stir. Roast for 15 minutes longer, stirring, until the eggplant is tender.
4In a medium bowl, stir the ricotta with the cream, lemon zest, lemon juice and parsley and season with salt and pepper. In a small bowl, toss the bread with the remaining 1 tablespoon of olive oil.
5Lightly grease a 2-quart, 2-inch-deep baking dish. Transfer the eggplant and onions to the baking dish. Dollop with the ricotta mixture and scatter the bread on top. Bake for about 10 minutes, until the bread is golden.
Make Ahead
1The roasted eggplant and onions can be refrigerated overnight. Bring to room temperature before baking.
Recipe adapted from Jessica Koslow, Food & Wine
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