→ For the Eggplant
01 -
2 large eggplants, about 1 pound each, firm with smooth skin
02 -
120ml olive oil, plus more for drizzling
03 -
Salt and freshly ground black pepper, to taste
→ For the Ricotta Filling
04 -
425g whole milk ricotta cheese
05 -
100g grated Parmesan cheese, plus extra for topping
06 -
1 large egg, lightly beaten
07 -
30g fresh parsley, finely chopped
08 -
15g fresh basil, finely chopped
09 -
2 cloves garlic, minced
10 -
1/4 teaspoon ground nutmeg
11 -
Salt and freshly ground black pepper, to taste
→ For the Tomato Sauce
12 -
2 tablespoons olive oil
13 -
1 medium onion, finely chopped
14 -
2 cloves garlic, minced
15 -
800g crushed tomatoes
16 -
1 teaspoon dried oregano
17 -
1/2 teaspoon dried basil
18 -
1/4 teaspoon red pepper flakes (optional)
19 -
1 teaspoon sugar
20 -
Salt and freshly ground black pepper, to taste
→ For Topping
21 -
225g mozzarella cheese, shredded