eggplant ricotta and parmesan bake
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eggplant ricotta and parmesan bake
  • 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