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Eggplant with Kale, Tomatoes and Ricotta.

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Ingredients
  

  • 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

Instructions
 

  • Heat a drizzle of olive oil in a large pan.
  • Dredge sliced eggplant through whisked eggs and then into the breadcrumbs, then transfer the breaded slices into the hot pan.
  • 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.
  • 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.
  • 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.
  • 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.