A super light main course, yet fragrant and flavorful, the ricotta medallions with eggplants are a delight. They are prepared quickly and the only precaution is to use fresh ricotta, the one sold in a basket to be clear, because it is much firmer and does not spread, but holds the cooking very well. Even the baked ricotta with vegetables requires fresh and firm ricotta. Everything is seasoned with extra virgin olive oil and perhaps accompanied by toasted homemade bread, this dish is also enriched by small cherry tomatoes that give an irresistible acidic note. In short, dedicated to those who are careful about their diet but absolutely do not want to give up the taste and aroma of a good dish. Let’s roll up our sleeves and prepare the ricotta medallions with eggplants together.
OTHER RECIPES WITH RICOTTA
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing the baked ricotta medallions with eggplants
- 2 long eggplants
- 100 g cherry tomatoes
- to taste salt and pepper
- 1 onion
- to taste extra virgin olive oil
- 1 fresh ricotta
- A few leaves basil
- 3 tablespoons breadcrumb
- to taste grated cheese
Tools
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- Baking pan
Preparation
Wash the eggplants and cut them into pieces. I don’t find the bitterness of the eggplants annoying, so I don’t salt them, but if yours are particularly bitter, leave them in a colander with coarse salt to purge the water. Rinse them well and dry them before proceeding with the recipe.
Wash the cherry tomatoes and chop them. Slice an onion (I used fresh Tropea onion, but you can use whichever you prefer). Gather everything in a bowl and season with oil, salt, and pepper.
Mix very well to distribute the seasoning. Pour into a baking dish or ovenproof dish. Slice the ricottas horizontally. Mix the Parmesan with the breadcrumbs. Bread the ricotta slices and place them on the vegetables. Add the torn basil and a final drizzle of oil. Bake in a static oven at 356°F (180°C) for about 30 minutes.
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Storage
You can store this dish in the fridge for two or three days.
