Eggplant with Kale, Tomatoes and Ricotta.
  • Olive oil
  • 1 Large Eggplant, sliced into ¼” discs
  • 2 Cups of breadcrumbs
  • 2 eggs
  • 2 cups of cherry tomatoes
  • 2 cups of kale, roughly chopped
  • 1 large clove of garlic, minced
  • ¼ cup of parmesan cheese, grated
  • ¾ cup of ricotta cheese
  • 1 tbsp of oregano
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • Salt and Pepper
  • Fresh parsley, for garnish
  1. Heat a drizzle of olive oil in a large pan.
  2. Dredge sliced eggplant through whisked eggs and then into the breadcrumbs, then transfer the breaded slices into the hot pan.
  3. Cook for 4-5 minutes on each side, flipping when they become golden brown. Repeat until all slices are cooked and transfer to a serving dish that can be kept warm in the oven during the remaining steps.
  4. Add another drizzle of olive oil to the pan and drop in the cherry tomatoes, chopped kale and garlic. Cook until the tomatoes begin to burst and kale wilts, about 5-7 minutes. Season with salt and pepper.
  5. While the tomatoes and kale are cooking, stir together in a separate bowl the grated parmesan cheese, ricotta, oregano, garlic and onion power. Season with salt and pepper.
  6. Spoon the ricotta mixture over the warm eggplant, and then pour the hot tomato and kale mixture on top. Garnish with chopped fresh parsley before serving.
Recipe by DomestikatedLife at