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Eggplant with Ricotta Cheese and Tomatoes

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Serves 2


4 to 6 eggplant slices (1/4 inch thick)
1-2 tablespoons olive oil
1/3 cup ricotta cheese
2 tablespoon parmesan cheese
1 tablespoon fresh basil
1/2 cup cherry tomatoes, quartered


  1. Sprinkle eggplant slices with salt and allow to sit until water accumulates on the surface. Rinse and pat dry.
  2. Brush eggplants with olive oil. Cook in a nonstick skillet until tender. Set aside.
  3. In a small bowl, combine ricotta and parmesan. Add basil. Stir and set aside.
  4. Sprinkle tomatoes with salt. Set aside.
  5. Top each eggplant slice with cheese mixture, then tomatoes. Broil until cheese is hot.

This recipe was modified from University of Nebraska–Lincoln Extension.

Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title VI, Title IX and Americans with Disabilities Act (ADA) requirements.