Eggplant With Red Sauce And Pinenuts
Instructions
Preheat grill on medium-high.
Cut the eggplant lengthways into 3mm-thick slices. Lightly brush the eggplant slices on both sides with the olive oil. Cook the eggplant under preheated grill in several batches for 1-2 minutes each side or until lightly browned and tender. Set aside.
Preheat oven to 180C. Brush a shallow 18 x 28cm (base measuremen) ovenproof dish with olive oil to grease.
Place the pine nuts on a baking tray and cook in preheated oven for 6-7 minutes Or until golden.
Place the pine nuts, ricotta, 1/2 the feta and the parsley or basil in a bowl. Season with pepper and mix lightly with a fork until combined.
Place a layer of eggplant over base of the greased dish. Spread with 1/2 the cheese mixture and drizzle with 1/3 of the Italian sauce. Top with another layer of eggplant, the remaining cheese and 1/2 the remaining Italian sauce. Finish with the remaining eggplant and remaining Italian sauce. Sprinkle with the remaining feta.
Bake in preheated oven for 30 minutes or until bubbling and the feta is golden. Cut into serving portions and serve immediately with the beans.
