Summer is behind us 😓 but one thing we can do to make our winter more successful is to prepare our armoury of healthy winter recipes to keep us warmed through the cool nights but also keep us on track to our health goals! Here's out first winter recipe - and it's a belter. 😉 Give it a whirl this week!
INGREDIENTS
2 medium eggplants, about 15 to 20cm long salt 1 tbsp. extra-virgin olive oil 3 cloves garlic, minced 1 yellow onion 2 tsp. oregano Freshly ground black pepper 1 700g jar passata 450g whole milk ricotta 1/2 cup freshly grated Parmesan 1 large egg 1/4 cup chopped fresh parsley, plus more for garnish 4 cups shredded mozzarella
DIRECTIONS
Preheat oven to 200°.
Cut ends of eggplants and slice thinly, about 0.5cm thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.
In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add passata and cook until warmed through.
In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
In a 25x25cm casserole dish, spread a thin layer of passata sauce, a single layer of eggplant sheets, a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with passata sauce, mozzarella, and Parmesan.
Cover with foil and bake for 35-45 minutes, then garnish with parsley and serve.
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