Baked eggplant, tomato sauce, and ricotta served with rice.
120 gRicotta
300 gEggplant
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10 gGarlic
3 gOregano
0.5 cupRice
1 cupWater
220 gTomato Sauce
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice with water and salt for 18 minutes.
Toss eggplant with cooking oil, salt, black pepper, garlic, and oregano.
Bake eggplant at 200°C / 400°F for 20 minutes.
Layer eggplant with tomato sauce and ricotta, then bake at 190°C / 375°F for 15 minutes.
Serve the eggplant bake with rice.