Eggplant, courgette and basil ricotta parmigiana

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Serves 6
Prep 30
Cook 75
  • 750g medium eggplants, trimmed and cut into 1cm-thick slices 
  • 500g zucchini, thinly sliced lengthways 
  • Olive oil cooking spray 
  • 1 tablespoon olive oil 
  • 1 onion, finely chopped 
  • 2 cloves garlic, finely chopped 
  • 1 x 500g jar tomato pasta sauce 
  • 350g ricotta cheese, crumbled 
  • 1 cup basil leaves, chopped 
  • ¼ cup pine nuts 
  • 50g feta cheese, crumbled

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  1. Preheat oven to 180ºC. Heat a large non-stick frying pan over medium-high heat. Spray eggplant and zucchini on both sides with oil. Cook, in batches, for 2-3 minutes on each side, spraying with oil during cooking, until golden and just tender. Transfer to plate. 
  2. Heat oil in the pan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until tender. Add tomato sauce. Simmer for 2 minutes. Set aside. 
  3. Combine ricotta and basil in a bowl. Arrange half the eggplant and zucchini in a large (8 cup) greased baking dish. Sprinkle with half the ricotta mixture and pine nuts. Spoon over half the tomato sauce. Repeat layering, reserving some pine nuts for the top. 
  4. Sprinkle with feta cheese and finish with pine nuts. Cover with foil. Bake for 30 minutes. Remove foil and bake for a further 15-20 minutes until hot and bubbling and serve.

Nutrition Information