Baked Eggplant

4 small Japanese eggplants
28 ounce can whole plum tomatoes
2 cloves garlic
basil
8 ounce container ricotta cheese
ground nutmeg
olive oil
salt and pepper

Thinly slice eggplant lengthwise. Place on sheet pan that has been prepared with some olive oil. Bake in oven on 350 until soft. About 20 minutes depending on size and thickness of your slices. Remove from oven and set aside.

In the meantime, thinly slice garlic. In a 3-quart saucepan, heat the olive oil over medium heat. Add the garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes. Sauce will get thick. Season with salt, pepper and basil.

Whip ricotta cheese with olive oil, nutmeg, salt and pepper to taste.

Cover the bottom of a 9x9 baking dish with the cooked tomato sauce. Arrange eggplant lengthwise and side by side covering the bottom of the baking dish. Spread ricotta mixture on top of eggplant and cover with additional eggplant slices. Top with tomato sauce. Continue to layer until everything is used. Extra ricotta can be spooned on top.

Bake in oven on 350 until heated through...about 30 mins.

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