Serves two.

Ingredients:

- 1 eggplant

- 3 tbsp olive oil

- 1 can tomato sauce

- 2 garlic cloves

- 1 cup ricotta cheese

- 1 egg

- 1 cup shredded mozzarella cheese

- ½ cup freshly chopped basil

- salt and pepper to taste

- 1 tsp red chili flakes

Method:

Preheat oven to 355 Degree F. Take a baking sheet and line it with parchment paper. Cut eggplants in circular slices. Place them on the baking sheet. Drizzle olive oil on both sides of the eggplant and season them with salt and pepper as well. Bake it for 7 mins and then turn them and bake again for 7 mins. Remove from the oven and let it cool. Meanwhile take a large vessel. Add olive oil, tomato sauce, minced garlic, salt, pepper and red chili flakes. Cook it for 10-15 mins until the tomato sauce starts to boil. Let it simmer and allow it to cool. For the ricotta cheese mixture, take ricotta cheese in a bowl. Whisk eggs and basil in it. Now in an oven safe casserole, layer your eggplant. Firstly, pour a thin layer of tomato sauce. Then line up eggplants on it. Add ricotta cheese mix and top it with mozzarella cheese. Line it in this fashion until all the ingredients are being used. Now at last, top it with some basil leaves. Bake it at 355-degree F for at least 15-20 mins till the cheese starts to bubble. This dish is gluten free and vegetarian. Serve it hot and enjoy!