We got these really pretty eggplants from the farmers’ market. They were sort of oddly shaped, instead of the almost scary, perfectly cylindrical eggplant variety that you often see at the grocery store. These were really fat and short, you almost wanted to hug them, they were so cute.

This recipe is very similar to my Eggplant Parmesan but I used a light fry on the eggplant. I also sliced it thinner and made a ricotta filling instead of a mozzarella filling.

If you’re using traditional eggplants, not the smaller and sweeter Japanese variety, slice them up, salt them, and let them sweat for a few hours. I used some leftover tomato sauce that I made last week to try and use up my influx of tomatoes.You can leave the skin on for this and give the eggplant a light fry before baking it. The next time I make this I’m going to try and make my own ricotta but it’s a bit time consuming so this time I didn’t get the chance. Be careful not to overcook the eggplant because it can get mushy if you’re not careful.

Eggplant is a good vegetable to load up on because it has tons of fiber as well as vitamins B1, B6, and potassium. And it also has nasunin, found in the eggplant peels, which is a potent antioxidant.

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