End-of-Summer Eggplant Bake Recipe

Name: End-of-Summer Eggplant Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, cut into 1-inch cubes; 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing; Kosher salt; Pepper; 2 spring onions or 6 scallions, thinly sliced; 1 1/4 cups fresh ricotta cheese; 1/4 cup heavy cream; 1 teaspoon finely grated lemon zest; 2 teaspoons fresh lemon juice; 1 tablespoon finely chopped flat-leaf parsley; 4 ounces country white bread, crusts removed and bread torn into 1/2-inch pieces (2 cups)

Servings: persons

2 large eggplants, cut into 1-inch cubes
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing
Kosher salt
Pepper
2 spring onions or 6 scallions, thinly sliced
1 1/4 cups fresh ricotta cheese
1/4 cup heavy cream
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
1 tablespoon finely chopped flat-leaf parsley
4 ounces country white bread, crusts removed and bread torn into 1/2-inch pieces (2 cups)

1
Preheat the oven to 450.
2
On 2 baking sheets, spread the eggplant in an even layer.
3
Drizzle with 6 tablespoons of the olive oil, season with salt and pepper and toss.
4
Roast for 10 minutes.
5
In a small bowl, toss the spring onions with 2 tablespoons of the olive oil.
6
Add the onions to the eggplant and dot with the butter.
7
Roast for 15 minutes longer, stirring, until the eggplant is tender.
8
In a medium bowl, stir the ricotta with the cream, lemon zest, lemon juice and parsley and season with salt and pepper.
9
In a small bowl, toss the bread with the remaining 1 tablespoon of olive oil.
10
Lightly grease a 2-quart, 2-inch-deep baking dish.
11
Transfer the eggplant and onions to the baking dish.
12
Dollop with the ricotta mixture and scatter the bread on top.
13
Bake for about 10 minutes, until the bread is golden.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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: 2 large eggplants, cut into 1-inch cubes, 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing, Kosher salt, Pepper, and more.

Yes, End-of-Summer Eggplant Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

End-of-Summer Eggplant Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions