Eggplant Cakes with Ricotta
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Eggplant Cakes with Ricotta
Category
Vegetables
Ingredients
- 1 medium-size eggplant - peeled and thin sliced
- kosher salt
- 3 tablespoons Fustini’s Robust SELECT olive oil
- 1 large onion - small dice
- 2 cloves garlic - minced
- 3 Roma tomatoes - peeled, seeded, and diced
- 1 tablespoon Fustini’s Citrus Oregano Balsamic Vinegar
- 1 teaspoon fresh oregano
- fresh ground pepper
- 1/4 cup finely grated parmesan cheese
- 1/4 cup bread crumbs plus more for coating
- 8 ounces ricotta cheese
- Drizzle Fustini’s Delicate SELECT olive oil
Ingredients
Directions
- Preheat oven to 350 degrees. Generously salt eggplant slices on both sides and let sit on paper towels 60 minutes. Rinse salt from eggplant slices and dry with new paper towels. Cut eggplant into small dice.
- Heat Fustini&rsquo,s Robust Varietal olive oil in a large skillet over moderate heat and add the onion. Sauté, onion, stirring often until soft and translucent - 10 minutes, add garlic and cook another minute. Add eggplant and tomato, Fustini&rsquo,s Citrus Oregano balsamic and fresh oregano and bring to a simmer. Cook until most of the liquid is gone and the eggplant is fully cooked and somewhat mushy. Remove from heat and let cool.
- Add Parmesan cheese and bread crumbs and fold to combine. Form into 2-ounce patties and roll in bread crumbs to coat and seal. Place onto a parchment-lined sheet tray and bake in the hot oven for 15 to 20 minutes, rotating pan halfway through. To serve, place an eggplant cake on each serving plate, top with a dollop of ricotta cheese and drizzle with olive oil.
Recipe Note
Adapted from Chef Ann Burrell