Eggplant Millefeuille Recipe

Ingredients:

• 2 large eggplants
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 large egg
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut eggplants into 1/4-inch slices. Brush both sides with olive oil, season them with salt and pepper, and bake them on a baking sheet for 10 minutes until lightly golden.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, basil, egg, salt, and pepper.
4. Pour the marinara sauce into the dish, spreading a thin layer all over the bottom.
5. Place one layer of eggplant slices on top of the sauce.
6. Spread the ricotta mixture over the eggplant layer.
7. Add another layer of eggplant and then another layer of marinara sauce. Repeat, layering eggplant, ricotta mixture, and marinara sauce until all the ingredients are used up.
8. Sprinkle shredded mozzarella cheese on top of the final layer of sauce.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
11. Remove from the oven and let the millefeuille rest for 5-10 minutes before serving.

Verdict and Serving Suggestions:

Eggplant Millefeuille is a delicious vegetarian and gluten-free recipe that can easily be turned into a main dish if paired with a salad or a side dish of grilled vegetables. This recipe is an excellent option for those looking for a light, yet filling meal. The combination of eggplant, marinara sauce, and seasoned ricotta cheese creates a classic flavor that everyone will love.