Light Parmigiana with smoked eggplant ricotta and lemon basil coulis

Light roasted eggplant parmigiana with lightly smoked ricotta and lemon basil coulis, delicious and low in carbohydrates.

Ingredients

2 medium eggplants, cut into 6mm slices

2 medium zucchini, cut into thin rounds

200g whole ricotta

40g grated parmesan (or pecorino)

60g drained candied tomatoes (chopped) — optional

3 tablespoons of extra virgin olive oil

2 cloves of garlic, finely chopped

1 large handful of fresh basil (leaves alone)

Fine zest of a lemon (organic)

Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (fan).
2. Lightly brush eggplant and zucchini slices with 1 tablespoon olive oil, arrange in a single layer, and roast 12–15 minutes.
3. While cooking, prepare the flavored ricotta: in a bowl, mix the ricotta with 1 tablespoon of olive oil, half of the grated parmesan (20g), lemon zest, salt and pepper.
4. Make the basil-lemon coulis: mix the basil leaves with 2 tablespoons of olive oil, the juice of 1/2 lemon, 1 small clove of garlic, salt and pepper until you obtain a smooth texture.
5. Assembly: in a gratin dish, spread a thin layer of coulis, arrange a layer of roasted eggplant, spread 1/4 of the flavored ricotta, sprinkle with a little chopped candied tomatoes (if using) and a pinch of parmesan.
6. To gratin: bake for 12–15 minutes.
7. Finish: drizzle with basil-lemon coulis and sprinkle with chopped fresh basil.

Variants

• Pescatarian version: add crumbled grilled mackerel fillets between layers for an extra smoky note.
• Without candied tomatoes: replace with chopped black olives for a salty and oily contrast.
• Individual dish: cook in individual ramekins for 8–10 minutes.

Tips

• Disgorging the eggplant prevents the water from making the dish damp — it's the key to a firm gratin.
• Lightly smoke the ricotta: spend 30 seconds in a hot pan containing a small piece of smoked cheese under a lid for an Italian twist without sacrificing the low carb content.
• Lemon zest brings a lively energy that cuts through the richness of the cheese and recalls coastal Italian flavors.

FAQ