Eggplant Parmesan Crumble
A fusion of Italian and Egyptian flavors, this eggplant parmesan crumble is a twist on the classic dish with a crunchy topping.
Ingredients
- ●2 medium eggplantsliced into 1/2-inch thick rounds
- ●1 cup crumblestore-bought or homemade
- ●1 cup ricotta cheeselow-fat or whole
- ●1/2 cup parmesan cheesegrated
- ●1 cup tomato saucehomemade or store-bought
- ●2 tablespoons olive oilfor brushing eggplant slices
- ●to taste saltfor eggplant
- ●1/4 cup basilchopped, for garnish
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Brush the eggplant slices with olive oil and season with salt.
- 3
Bake the eggplant slices in the preheated oven for 20-25 minutes, or until tender and lightly browned.
- 4
In a bowl, combine the ricotta cheese and parmesan cheese.
- 5
Spoon a layer of tomato sauce into the bottom of a baking dish.
- 6
Arrange a layer of eggplant slices on top of the sauce.
- 7
Spread half of the ricotta mixture over the eggplant.
- 8
Sprinkle half of the crumble mixture over the ricotta.
- 9
Repeat the layers, starting with the eggplant, then the sauce, then the ricotta, and finally the crumble.
- 10
Top the crumble with the remaining parmesan cheese.
- 11
Bake the cassrole for 25-30 minutes, or until the crumble is golden brown and the cheese is melted and bubbly.
- 12
Garnish with chopped basil and serve hot.