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Looking for a new twist on eggplant?? Check out our Organic Eggplant and Green Kale Bake – a wholesome dinner the whole family will love!


Eggplant and Green Kale Bake
Recipe Type: Entree
Serves: 4 servings
  • 1 eggplant, sliced crosswise in 1/2 inch slices
  • Driftless Organics Sunflower Oil (or olive oil)
  • salt, pepper
  • 1 bunch of green kale, coarsely chopped
  • 2-3 cups of tomato sauce
  • 1 cup riccota cheese
  • 1 egg
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 cup grated Monterey Jack cheese (or Fontina)
  1. Brush both sides of the eggplant slices with olive oil. Place them in a single layer on an oiled baking sheet. Sprinkle with salt and pepper. Bake at 400 degrees until tender, turning them over once. This will take 20-30 minutes in total.
  2. Bring a pot of salted water to a boil. Drop in the kale and simmer for 10-15 minutes until tender. Drain well. Cool. Press out any remaining water.
  3. Combine the fresh cheese, kale, egg, Parmesan cheese, oregano and basil until well mixed.
  4. In an 8 inch square baking pan, spread 1/2 cup tomato sauce. Place slices of eggplant over to cover. Top with 1/2 of the kale cheese mixture. Spoon 1/2 – 3/4 cup of the tomato sauce over. Repeat layers. Top with a final layer of eggplant slices and the remaining tomato sauce. Sprinkle with the grated Monterey Jack cheese.