Eggplant Ricotta Bake - Grande Cheese
A modern twist on a Sicilian classic—layers of tender eggplant and creamy Grande Ricotta Prima Dolce, baked golden and served with cherry tomato salad.
Ingredients
- 1⁄2 cup Seasoned bread crumbs
- 3 tbsp. Extra virgin olive oil
- 1 clove Garlic, minced
- 2 Medium eggplant, peeled and cubed
- 16 oz. Grande Ricotta Prima Dolce® cut into 12 circles to fit into ramekins (save scraps)
- 3 oz. Grande Parmesan, grated
- 2 Eggs
- 1 tbsp. Flour
- Salt and pepper, to taste
- 1⁄2 cup Cherry Tomato Salad
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