#FeedingMen | Eggplant al Forno

The weather cooled almost 30 degrees here in San Diego.   Yes, it dropped from 105* to 75* so it was time to roast rich meals and wear a cape to ward off the chill.  I made a dish that I thought no one would like because that is what I do as the Pink Smock.  I try to find dishes that would save a failing restaurant (husband's words) but that my kids won't touch. {all sarcasm here}

In reality, I needed a quick meal that would use ingredients that I had on hand.   I hate food waste and try to use everything I have in the fridge and pantry to the last drop.  I had a surplus of my secret-no-longer-a-secret sauce and a batch of fresh ricotta cheese.   I layered thinly pan-roasted eggplant with the sauce and ricotta until I had several layers.   I topped with a blend of shredded Italian cheeses.   A short roast time of 45 minutes at 350* gave delicious results.   I served with spaghetti with olive oil and cracked pepper, a butter lettuce salad, and crusty bread. 

Here is quick version of the recipe:


2 large smooth eggplants, sliced into 1/2" slices

Olive Oil

6 cups of Spicy Calabrese-Style Pork Ragu or a bolognese sauce

2 cups of whole milk ricotta cheese

1 1/2 cups of shredded Italian cheese {parmigiano, asiago, or similar}

Sea Salt + Cracked Black Pepper



Salt eggplant slices and place in a colander to shed excess water.   Pat dry with paper towels. In a large saute pan heat olive oil until shimmering.  Working in small batches, saute eggplant slices until golden brown on both sides, rest slices on a paper towel covered plate.   In 9x13 baking dish layer sauce, eggplant, ricotta, until you reach the top of the dish.   This should be two full layers, edge to edge, using salt and pepper to taste.  Top with shredded cheddar cheese and place in the oven.   Roast for 45 minutes at 350*. 

Remove from the oven and let rest for 10-15 minutes.  

A text from my husband...

A text from my husband...


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Posted on October 24, 2015 and filed under #FeedingMen.