Ingredients
2 medium eggplants, ends trimmed, thinly sliced lengthways
Sea-salt flakes and freshly ground black pepper, to season
1⁄2 cup gluten-free flour
1⁄2 cup extra virgin olive oil
1 cup smooth ricotta cheese
1⁄2 cup grated parmesan
2 Tbsp raisins, chopped
2 Tbsp pine nuts, toasted
6 anchovy fillets, chopped (optional)
3 free-range egg yolks
1⁄2 cup finely chopped flat-leaf parsley leaves
1⁄2 cup finely chopped mint leaves
Juice of 1 lemon
2 cups tomato passata
Shaved parmesan, basil leaves and crusty bread, to serve
Method
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Season both sides of eggplant slices with salt and pepper, then dust with flour, shaking off any excess.
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Heat oil in a large frying pan over a medium heat. Cook eggplant in 3 batches, for 1–2 minutes each side or until golden. Drain on paper towel. Wipe pan clean and set aside.
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Combine ricotta, parmesan, raisins, pine nuts, anchovies (if using), egg yolks, parsley, mint and lemon juice in a large bowl. Season to taste.
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Lay eggplant slices on a large board. Put a heaped tablespoon of ricotta mixture into centres. Fold over sides of eggplant to enclose and make pillows.
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Pour half the passata over the base of clean pan. Arrange eggplant pillows on top. Top with remaining passata. Cover and cook over a low heat for 10 minutes or until bubbling.
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Top with shaved parmesan and basil leaves. Serve with crusty bread.
