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Eggplant 'lasagne' with pesto & ricotta


  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the eggplant in a large baking tray, spray with oil and cook in the oven for about 10 mins until tender, but not falling apart.
  • To make the Mornay sauce, bring the milk and garlic to the boil in a pot.
  • In another pot, gently melt the butter in a heavy-bottomed pot. Then add the flour and continue cooking for a few minutes over a low heat, stirring as you do so. Add the hot milk, all at once, and vigorously whisk, before adding the tasty cheese with a little parmesan, the cream and seasonings. Mix well and cook until the cheese has melted and the sauce is thick. Remove from the heat and set aside.
  • Combine the pesto with 2 heaped tbsp grated parmesan and a slurp of oil.
  • Whisk the eggs in a large bowl and then add the ricotta and pesto mixture. Mix until well combined, being careful not to curdle the cheese.
  • Spread a small amount of Mornay sauce in the base of a large gratin (or any oven) dish. Top with a layer of eggplant, overlapping a little, and then the ricotta mixture. Smooth the top and repeat the process, finishing with a good layer of Mornay sauce. Sprinkle more parmesan over the lot and cook in the top shelf of the oven for about 15 mins until golden and bubbling.
  • Serve with a simple green salad on the side.


  • 2-3 medium eggplants, finely sliced lengthways
  • olive oil spray
  • 1 litre milk
  • 2 garlic cloves, crushed
  • 3 heaped tbsp butter
  • 3 heaped tbsp plain flour
  • 2 cups grated tasty cheese
  • freshly grated parmesan
  • a few slurps of cream
  • sea salt & freshly ground pepper
  • 1 heaped cup pesto
  • extra virgin olive oil
  • 2 large eggs
  • 900 gm whole milk ricotta

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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