Serves 1
Directions
- 1Preheat oven to 425°F.
- 2Toss eggplant with olive oil, salt, and pepper.
- 3Roast for 25–30 minutes, flipping once, until golden and caramelized.
- 4Heat olive oil in a large skillet over medium heat.
- 5Add cherry tomatoes and a pinch of salt.
- 6Cook until they blister and burst, 5–7 minutes.
- 7Stir in garlic and red pepper flakes, cook 30 seconds.
- 8Add roasted eggplant to the skillet and gently toss so the tomatoes create a light, rustic sauce.
- 9Sprinkle shredded mozzarella evenly over the skillet.
- 10Cover for 1–2 minutes or let it melt uncovered until melted and stretchy.
- 11Remove lid.
- 12Dollop ricotta over the top.
- 13Finish with fresh basil and optional Parmesan.
- 14Spoon it warm as-is, over pasta, or with crusty bread.
Ingredients
- 1 large eggplant, cut into 1-inch cubes
- 1 cup cherry tomatoes
- 2 cups cherry tomatoes
- Olive oil
- Salt
- black pepper
- 2 cloves garlic, minced
- 1 tsp garlic powder
- Red pepper flakes
- 0.5 cup Burrata, Mozzarella pearls or shredded mozzarella
- 0.75 cup Burrata, Mozzarella pearls or shredded mozzarella
- 0.5 cup whole milk ricotta
- Fresh basil, torn
- grated Parmesan
Equipment
OvenLarge skillet
Tips
- When cherry tomatoes burst, they make their own sauce.
- No jarred sauce. No breading. Just real food doing its thing.
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