Sometimes I find myself not in the mood for a big meaty meal. I absolutely love grilling. Honestly you can grill anything. This is an amazingly easy dish to make and it really comes down to assembling. Well that is unless you want to make homemade sauce and homemade ricotta, which I do love to do. I just love how impressive but simple this dish is.
- 2 Chinese eggplants
- 2 medium Zucchini
- 1/3 C Ricotta
- 1/3 C Sour cream
- 1 t Garlic powder
- About 2 T Olive Oil
- Salt to taste
- Pepper to taste
- 2 T Basel (I used purple Basel) chiffonade
- 15 oz Homemade marinara sauce or store-bought
In a sauce pan heat up your marinara sauce.
Cut the eggplant and zucchini in half and then in 3/4″ to 1″ strips rub each side with a little olive oil and salt and pepper each side which is a little pinch of both on each side.
In a bowl mix ricotta, sour cream, garlic powder, and salt to taste.
I like to grill the eggplant and zucchini but you can also broil each side in the oven. When grilling I have my grill on a high heat and just keep your eye on it. I love getting the good crisscross grill lines.
Now come the assembling. All there is to it is about 1/3 C of sauce than 2 eggplant strips then 2 zucchini, then the cheese. Do that same layering one more time and sprinkle the top with the basel. Mmmmmm it is so good and fresh but hardy.