Crunchy Baked Eggplant w/ Ricotta and Tomato


  • 2 medium eggplant
  • ½ C mayonnaise
  • 2 C breadcrumbs
  • ½ tsp salt
  • ¼ tsp cayenne
  • 8oz ricotta
  • 2 large slicing tomatoes or 1pt cherry tomatoes
  • 1 bu basil
  1. Heat the oven to 350F
  2. Combine the breadcrumbs, salt and cayenne in a shallow dish
  3. Slice the eggplant into ½” thick disks
  4. Brush both cut sides of the eggplant with mayo
  5. Press the eggplant into the breadcrumbs
  6. Flip and press the other side
  7. Lay onto a sheet tray in a single layer and bake until golden brown and tender when pierced (about 20 min)
  8. Cut the tomatoes into planks or large chunks
  9. To serve top the eggplant with the ricotta, cut tomatoes and torn basil leaves
  10. Serve warm or room temperature

This recipe is featured in the post:

green city market– mid July virtual csa