EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA FOOD



Eggplant Baked With Tomatoes and Ricotta Salata image

I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard recipe daunting: too much frying and too much cheese. I've been simplifying it ever since. This recipe is more pared-down than most. I baked the eggplants with a simple tomato, eggplant and garlic topping bolstered with fragrant herbs. I used ricotta salata, but other cheeses, including shavings of Parmigiano-Reggiano, fontina or mild pecorino, would be fine. Though the dish can be served hot from the oven, I prefer to let it cool somewhat, to let the flavors bloom. If made well in advance but not refrigerated, it can be reheated in a 300-degree oven for 20 minutes. And it makes for a handsome and delicious buffet dish.

Provided by Florence Fabricant

Categories     brunch, dinner, casseroles, main course

Time 1h30m

Yield 6 to 12 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
3 medium-size eggplants, 9 to 10 ounces each
Salt and ground black pepper
2 ounces Serrano ham or prosciutto, finely diced
3 large cloves garlic, minced
1 tablespoon fresh oregano leaves
1 cup finely chopped fresh tomatoes
1/2 teaspoon Espelette pepper or hot paprika, or to taste
4 ounces ricotta salata, finely diced
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Calories91
UnsaturatedFat4 grams
Carbohydrate6 grams
Fat6 grams
Fiber3 grams
Protein4 grams
SaturatedFat2 grams
Sodium277 milligrams
Sugar3 grams

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MACCHERONI ALLA MOLINARIA DOMUS WITH EGGPLANT, 'NDJUA ...
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2016-08-10  · Maccheroni alla Molinaria Domus with Eggplant, ‘Ndjua, Tomato and Ricotta Salata this link is to an external site that may or may not meet accessibility guidelines.

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