ROASTED EGGPLANT STACK (Fresh Produce Column

Roasted Eggplant Stack

This Eggplant Ricotta stack is the ultimate vegetarian comfort food. Our version is simple, lighter, and healthier than most other eggplant parmigiana / stacked recipes found elsewhere.

INGREDIENTS

3 eggplants cut crossways (2mm cuts) 1kg fresh ricotta cheese 1 free range egg 150g grated parmesan cheese 10 small balls of fresh bocconcini 1 heaped dessert spoon of minced garlic Sea salt and cracked black pepper

METHOD

Place the sliced eggplant on an oven tray, drizzle with olive oil, sea salt and cracked black pepper. Bake for approximately 20 minutes in 200C oven until slightly golden and soft to touch. Mix the Ricotta, grated Parmesan, Egg, Garlic, Sea Salt and Cracked Black Pepper in a mixing bowl to combine.

SUGO PLATE UP

When layering the Eggplant into a stack, match up the sizes of sliced eggplant to cook evenly and display correctly. Place a small amount of your prepared tomato Sugo on each slice. Place a small amount of the ricotta mixture onto the Tomato Sugo. Place a small ball of fresh bocconcini on the top of the stack. Place back into the oven and cook for a further 10 minutes on 200°C.

Add extra grated parmesan and Italian parsley to garnish. Serves 4

By Chef Karen Mansfield of Pizzaca Pizzeria & Bar for Express Fresh

THERE IS MORE TO US THAN JUST GREAT PRODUCE & GREAT SERVICE

Over 30 Years supplying to the Hospitality Industry

1kg of chopped red ripened tomatoes ½ cup olive oil 100g (knob) Butter Pinch of Sugar Fresh basil Sea salt and cracked black pepper Chop the ripened tomatoes finely then combine with the garlic, olive oil, butter, sea salt and cracked black pepper, and simmer on stove for 15-20 minutes.

NB: Use tinned cherry tomatoes if fresh are unavailable.