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1
Preheat the oven to 375F.
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2
Lightly coat a baking sheet with oil or cooking spray.
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3
Trim and discard the stem of the eggplant, then cut it into 1/4- to 3/8-inch-thick slices.
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4
Heat 1 tablespoon of the oil in a large skillet over medium-high heat, add half of the eggplant slices, and season with salt and pepper.
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5
Cook for 5 minutes on each side, or until tender.
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6
Repeat with the remaining oil and eggplant.
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7
Lay the puff pastry sheet flat on the baking sheet and spread with the ricotta cheese, leaving a 3/4- to 1-inch border around the edges.
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8
Arrange the eggplant over the cheese, sprinkle with the pine nuts, and season with salt and pepper.
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9
Bake for 40 to 45 minutes, or until the pastry is golden brown.
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10
Cut into 1 1/2-inch squares and serve warm or at room temperature.
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11
The eggplant is a member of the Solanaceae, or nightshade, family.
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12
Its close relatives are potatoes, tomatoes, and peppers.
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13
First cultivated in India, eggplant was thought to be poisonous because many members of the nightshade family have large amounts of alkaloids, which can be fatal in large amounts.
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14
Although the standard purple oval-shaped eggplant is available in the U.S., there are many other varieties available in Asia and India.
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15
They can be green, white, reddish, or dark purple and are often much smaller and thinner than the large American eggplant.
