Baked eggplant & ricotta

For 4 people:
• 3 medium eggplants, sliced 1cm thick
• olive oil
• 500g fresh ricotta
• 100g grated Parmesan
• black pepper

Tomato sauce:
• brown onion, diced
• 2 cloves garlic, chopped
• 800g tinned tomato
• 2 Tbsp tomato paste
• 1 tsp sugar
• 1/4 cup chopped fresh basil

Degorge eggplant & grill in batches, brushed with oil.

Meanwhile, fry onion & garlic, 12-15mins till soft. Add tomatoes, paste & sugar. Boil, reduce heat & simmer uncovered 30 mins. Season. Stir in basil.

Combine ricotta with 40g Parmesan & pepper.

Preheat oven to 220C & grease small lasagna dish.

Layer 1/2 eggplant, 1/2 tomato, ricotta, remaining eggplant, remaining tomato, remaining Parmesan.

Bake 20 minutes or until golden & warm through.

Served with lemony rocket salad & fresh bread.