Warm Eggplant Mille-Feuille with Lemon Ricotta and Roasted Tomatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line two baking trays with parchment paper or lightly grease them with a little of the olive oil.

2. 2

   Arrange the eggplant slices in a single layer. Brush both sides with 30 ml / 2 tbsp olive oil and season with half the salt and some of the black pepper. Place the cherry tomatoes on another tray and toss with 15 ml / 1 tbsp olive oil, the balsamic vinegar, red pepper flakes if using, and a pinch of salt.

3. 3

   Roast the eggplant for 20 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges. Roast the tomatoes for 18 to 20 minutes at 220 °C / 425 °F, until softened and starting to caramelize. Remove both and reduce the oven to 200 °C / 400 °F.

4. 4

   While the vegetables roast, mix in a bowl the ricotta, lemon zest, 15 ml / 1 tbsp lemon juice, the grated or pressed garlic clove, half of the basil, half of the parsley, 20 g of the grated Parmesan, 1 tbsp of the breadcrumbs, and the remaining salt and black pepper to taste.

5. 5

   In a small skillet over medium heat, warm the remaining 15 ml / 1 tbsp olive oil. Add the chopped garlic and cook for 30 seconds. Stir in the remaining breadcrumbs, the rest of the parsley, and the remaining Parmesan. Toast for 2 to 3 minutes, stirring, until golden and crisp.

6. 6

   To build the mille-feuille, place one large eggplant slice on a baking dish or tray. Add 1 to 2 tablespoons of the ricotta mixture, a few roasted tomatoes, and a few basil leaves. Repeat the layers 3 times per portion, finishing with eggplant on top. Repeat with the remaining portions.

7. 7

   Spoon a few extra roasted tomatoes over each stack and sprinkle the herbed breadcrumb topping on top. Bake for 8 to 10 minutes at 200 °C / 400 °F to warm everything through and help the layers settle.

8. 8

   Let rest for 5 minutes. Serve warm, garnished with the remaining basil and any juices from the roasted tomatoes on the tray.