Layered roast vegetable and ricotta pie

Prep Time: 30 mins | Cook Time: 1h 10m | Total Time: 1h 40 m
Serves 8

Ingredients :

  • 2 large eggplants, cut into 1cm rounds
  • 1/2 cup (35g) Coles Panko Crumbs
  • 1/2 cup (40g) finely grated parmesan
  • 375g Coles Smooth Ricotta
  • 1 garlic clove, crushed
  • 1 tsp finely grated lemon rind
  • 1 tbs olive oil
  • 1 large potato, peeled, thinly sliced
  • 330g jar whole roasted peppers (capsicum), drained, thickly sliced
  • 2 zucchini, thinly sliced crossways
  • 6 cherry tomatoes, thinly sliced


  1. Place eggplant in a colander over a bowl. Sprinkle generously with salt and set aside for 30-40 mins to draw out the moisture. Rinse eggplant with water and drain well. Pat dry with paper towel.
  2. Preheat oven to 230°C. Grease a 22cm (base measurement) springform pan and line the base with baking paper. Place the pan on a baking tray. Line 2 more baking trays with baking paper. Arrange eggplant in a single layer on lined trays. Spray with olive oil spray. Bake for 15 mins or until just tender. Set aside for 10 mins to cool. Reduce oven to 180°C.
  3. Combine the panko crumbs and parmesan in a bowl. Combine ricotta, garlic and lemon rind in a separate bowl. Arrange eggplant in the prepared pan, placing small slices around the side and larger slices over the base. Sprinkle half the panko crumb mixture over eggplant. Stir oil into the remaining panko crumb mixture. Top eggplant with a layer of potato, capsicum, ricotta mixture and zucchini. Gently press down. Sprinkle with remaining panko crumb mixture. Top with tomato. Bake for 50-55 mins or until the pie is golden and cooked through. Set aside in the pan to cool.

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