Eggplant Cakes with Ricotta
If you think you don’t like eggplant, I bet this recipe will change your mind. And if you do like eggplant, feel free to make these bigger for a yummy eggplant burger!
Recipe information
Yield
serves: 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Coat a large sauté pan with olive oil and bring to medium heat. Add the onions, season with salt and red pepper, and cook until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 more minutes, stirring frequently.
Step 3
Toss in the tomatoes and eggplant and sprinkle with more salt. Cook for 30 minutes, or until the mixture is dry and mushy (you WANT it mushy!), stirring frequently to keep it from burning. Let the mixture cool until you can handle it, about 20 minutes.
Step 4
Toss in the oregano, Parmigiano, and bread crumbs and stir to combine; taste and adjust the seasoning if needed.
Step 5
Put some bread crumbs in a small bowl. Using a tablespoon, scoop out balls of the eggplant mixture and roll them in the bread crumbs. When the balls are well coated, gently flatten them and put them on a baking sheet.
Step 6
Drizzle the “cakes” with olive oil and bake for 10 to 12 minutes or until golden and crispy. Top each cake with a dollop of ricotta and a couple flakes of crushed red pepper, and serve.
