Baked Eggplant with Ricotta, Mozzarella and Tomato Sauce
This is Italian comfort food at its best. The eggplant slices are lightly brushed with oil and then browned in the oven before layering with the other ingredien
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goldenblossomhoney.com.
Cooking tools:
- Oven
- Whisk
- Mixing bowl
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Spoon
- Baking dish
- Ladle
- Spatula
- Kitchen scale
Ingredients
- 1/4 cup olive oil
- 1 tablespoon GOLDEN BLOSSOM HONEY
- 2 eggplants about 1 1/2 pounds each, sliced 1/4-inch thick
- salt
- pepper
- 2 (15 ounce) cans tomato sauce
- 2 cloves garlic, minced
- pinch red pepper flakes
- 1/4 cup onion, thinly sliced
- 1 teaspoon dried oregano
- 2 tablespoons GOLDEN BLOSSOM HONEY
- 1 cup ricotta cheese, divided
- 1/2 cup grated mozzarella
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