Maggie Beer

Eggplant Baked in Tomato and Chilli Sugo

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Step 1: Place the sliced eggplants into a large bowl.

Step 2: Dissolve the sea salt in enough water to cover the eggplants and set aside for 30 minutes. Rinse the eggplant slices well under cold running water and pat vigorously to dry with paper towel or a clean tea towel.

Step 3: Preheat grill on high.

Step 4: Place the eggplant slices on a grill tray or baking tray. Brush with a little of the olive oil and cook under the preheated grill for 3-4 minutes or until browned. Turn the eggplant slices, brush again with olive oil and cook for a further 4 minutes or until browned and tender. Transfer the cooked slices to a wire rack and repeat with the remaining eggplant slices.

Step 5: Preheat the oven to 220C.

Step 6: Combine the ricotta and 40 grams of the parmesan in a medium bowl and beat with a wooden spoon until well combined. Season with sea salt and pepper.

Step 7: Add the extra basil to the Tomato and Chilli Sugo and stir to combine.

Step 8: Brush an ovenproof dish with the Extra Virgin Olive Oil to lightly coat the base and sides.

Step 9: Place half the grilled eggplant slices over the base of the greased dish and then cover with half the Tomato and Chilli Sugo. Top with the ricotta mixture and then the remaining eggplant slices. Cover this with the remaining Tomato and Chilli Sugo and then sprinkle evenly with the remaining 40g of grated parmesan.

Step 10: Bake in the preheated oven for 20 minutes or until golden on top and heated through.

Step 11: Serve warm or at room temperature with salad leaves if desired.


  1. 900g 3 medium eggplants cut into 1.5 cm-thick slices
  2. 40g 1/3 cup salt flakes
  3. 500g ricotta
  4. 80g 1 cup parmesan grated
  5. To taste salt flakes
  6. 20g 1/4 cup fresh basil chopped

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