With it being the peak of Eggplant Season it is the perfect time to give this recipe a try! The refreshing flavors of Lemon and Basil make this a yummy refreshing meal.
[recipe servings=4 time=35 Minutes difficulty=easy]
[recipe-ingredients]
2 Tablespoons Olive Oil
4 Small or 2 Large Eggplants, Sliced into 1/4
-Inch Rounds
16 Ounces Ricotta
½ Cup Grated Parmesan
1 Lemon, Juiced and Zested
½ Teaspoon Salt, to Taste
Black Pepper, to Taste
Fresh Basil, for Garnish
Red Pepper Flakes, for Garnish
[/recipe-ingredients]
[recipe-directions]
- Generously
salt each slice of Eggplant in a colander. Let them sit for about 15
minutes to draw out the moisture. Wipe each of the slices with a clean
dish towel to remove the salt and moisture. - Preheat the
oven to 425°F. - Arrange the
Eggplant on a baking sheet and brush with olive oil. Roast for 20 minutes,
until golden and softened. - In a mixing
bowl, whisk together the ricotta, parmesan, lemon zest, salt, and pepper,
until light and fluffy. - Spread the
ricotta mixture on a serving plate, top with Eggplant, and garnish with
fresh Basil and Red Pepper Flakes.
[/recipe-directions]
[/recipe]
