Melanzane in forno alla Ricotta – Baked eggplant with ricotta

Ingredients for 4 servings:

• 100 g mushrooms
• 2 tbsp olive oil
• 2 m.-large eggplant(s), halved lengthwise
• 2 garlic cloves, chopped
• 2 sprigs of parsley, flat, freshly chopped
• 150 g ricotta
• 4 tbsp, heaped Parmesan, grated
• 1 egg(s), lightly beaten
• 1 pinch(s) oregano, dried
• 2 anchovy fillets, pickled in salt
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Preheat the oven to 180°C. Scrape the eggplant flesh without damaging the skins. Boil the skins in salted water for 6-7 minutes, remove with a slotted spoon, and let them drain upside down on kitchen paper. Cook the eggplant flesh in the same water for a few minutes, reserving a cup of the cooking liquid when draining. Squeeze out the eggplant flesh and mix with the parsley and garlic. Combine the ricotta, Parmesan cheese, egg, and oregano in a bowl and season with salt and pepper, then stir in the eggplant and garlic mixture. Chop the mushrooms and anchovies and stir into the eggplant mixture. Fill the cooked eggplant shells with the mixture, place in an oiled baking dish, and drizzle with oil. Bake for 40-50 minutes, basting occasionally with the reserved cooking liquid. Serve hot.