Baked Eggplant with Ricotta, Feta, Pesto and Olives
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large or 2 medium eggplants, approx 600 grams, sliced into 5mm rounds
  • extra virgin olive oil
  • ¾ of a 500 gram jar pasta sauce
  • 200 grams ricotta
  • 100 grams feta, crumbled
  • pesto
  • black olives
  1. Heat oven to 180˚C.
  2. Place eggplant slices on baking tray and brush with oil. Bake for 20 minutes.
  3. Then turn over and bake for a further 10 minutes.
  4. Transfer cooked eggplant to a baking dish and increase the oven temperature to 200˚C.
  5. Cover eggplant with pasta sauce, then dollop with ricotta and sprinkle with crumbled feta .
  6. Bake for 30 minutes, or until the cheese is golden brown.
  7. Remove from oven and top with dollops of pesto and black olives.
  8. Serve with veggies or salad
Recipe by Healthy Home Cafe at