4 zucchini , cut lengthways into 1cm (½ inch) thick slices
2 eggplants, cut lengthways into 1cm (½ inch) thick slices
80 ml (⅓ cup) olive oil
520 g (2 cups) ricotta
¼ cup basil leaves, finely chopped
¼ teaspoon grated nutmeg
Finely grated zest of 1 lemon
50 g (⅓ cup) almonds, finely chopped
45 g (⅓ cup) pistachios, finely chopped
45 g (⅓ cup) macadamia nuts, finely chopped
40 g (⅓ cup) walnuts, finely chopped
100 g (1 cup) grated parmesan cheese
2 cups Bolognese (see Bondi Harvest.com)
Pre-heat the oven to 200°C (400°F). Grease a 20 cm (8 inch) square, 6 cm (2 1/4 inch) deep ovenproof dish.
Prepare a baking tray by lining it with baking paper then brush and season the zucchini and eggplant with oil, salt and pepper. Lay flat on a baking tray and bake for 10 minutes until tender and golden.
Mix the ricotta, basil, nutmeg and lemon zest and juice together in a bowl until evenly combined. Set aside.
In a separate bowl, mix the nuts and parmesan.
Layer half the eggplant slices over the base of the prepared dish, overlapping to cover completely. Spread the Bolognese over the eggplant. Use all the zucchini to make a layer over the Bolognese, overlapping to cover completely.
Sprinkle half the ricotta mixture over the zucchini, then top with a layer of the remaining eggplant and press down gently. Sprinkle remaining ricotta over, and top with the nut and parmesan mixture.
Bake for 25-30 minutes, and serve hot.
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