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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the grill to high. | 2. Brush the eggplant slices with some of the oil. | 3. Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside. | 4. Over a medium heat, add the rest of the oil to a small sauté pan (preferably non-stick), add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften. | 5. While still stirring, add the capers and leave the pan over the heat for an additional minute. | 6. Remove the pan from the heat. | 7. Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.). | 8. Place the baking pan under the grill until the ricotta starts to bubble. | 9. Scatter the basil leaves over the top and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		sliced	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cherry tomato	250	halved		-	-	-	-
garlic clove	2		chopped	-	-	-	-
caper	1	teaspoon	drained	0.6593	0.1402	0.0677	0.0247
ricotta cheese	3	tablespoons		80.91	1.4136	5.2359	6.0357
salt black pepper			ground	-	-	-	-
basil leaf	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.