date:Jul 09, 2013
in batches, for 3 to 4 minutes each side or until tender.
Step 2
Preheat oven to 200C/180C fan-forced. Grease a 7cm-deep, 25cm square baking dish. Place ricotta, egg yolks, chives, pine nuts, 2 tablespoons basil and 1/3 cup parmesan in a bowl. Season with salt and pepper. Stir to combine.
Step 3
Place one-third eggplant, in a single layer, over base of prepared dish. Top with 1/3 cup sauce and one-third ricotta mixture. Repeat layers twice with remaining eggplant, sauce and ricotta mixture.