Eggplant Ricotta And Parmesan Bake

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donna hay


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1 x 450g eggplant (aubergine), thinly sliced

¼ cup (60ml) olive oil

250 g ricotta

1 cup (80g) finely grated parmesan

3 eggs

1 cup (250ml) single (pouring) cream

½ cup chopped basil leaves

½ cup (40g) finely grated parmesan, extra

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