Eggplant Cakes with Ricotta Recipe

Name: Eggplant Cakes with Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra virgin olive oil; 2 onions, cut into 1/2-inch dice; Kosher salt; Pinch of crushed red pepper, plus more for topping; 2 cloves garlic, smashed and finely chopped; 3 plum tomatoes, seeded and diced; 1 eggplant, strips of skin removed lengthwise (it should look striped!), cut into 1-inch dice; 1/2 bunch of fresh oregano leaves, finely chopped; 1/2 cup freshly grated Parmigiano; 1/2 cup bread crumbs, plus more for coating; 1 cup ricotta cheese

Servings: persons

Extra virgin olive oil
2 onions, cut into 1/2-inch dice
Kosher salt
Pinch of crushed red pepper, plus more for topping
2 cloves garlic, smashed and finely chopped
3 plum tomatoes, seeded and diced
1 eggplant, strips of skin removed lengthwise (it should look striped!), cut into 1-inch dice
1/2 bunch of fresh oregano leaves, finely chopped
1/2 cup freshly grated Parmigiano
1/2 cup bread crumbs, plus more for coating
1 cup ricotta cheese

1
Preheat the oven to 400F.
2
Coat a large saute pan with olive oil and bring to medium heat.
3
Add the onions, season with salt and red pepper, and cook until soft and very aromatic, 8 to 10 minutes.
4
Add the garlic and cook for 2 to 3 more minutes, stirring frequently.
5
Toss in the tomatoes and eggplant and sprinkle with more salt.
6
Cook for 30 minutes, or until the mixture is dry and mushy (you WANT it mushy!
7
), stirring frequently to keep it from burning.
8
Let the mixture cool until you can handle it, about 20 minutes.
9
Toss in the oregano, Parmigiano, and bread crumbs and stir to combine; taste and adjust the seasoning if needed.
10
Put some bread crumbs in a small bowl.
11
Using a tablespoon, scoop out balls of the eggplant mixture and roll them in the bread crumbs.
12
When the balls are well coated, gently flatten them and put them on a baking sheet.
13
Drizzle the cakes with olive oil and bake for 10 to 12 minutes or until golden and crispy.
14
Top each cake with a dollop of ricotta and a couple flakes of crushed red pepper, and serve.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Extra virgin olive oil, 2 onions, cut into 1/2-inch dice, Kosher salt, Pinch of crushed red pepper, plus more for topping, and more.

Yes, Eggplant Cakes with Ricotta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggplant Cakes with Ricotta

How did you like this recipe?

Frequently Asked Questions