I have written about Coach Farms goat ricotta in other posts, it’s great in lasagna and for making gnocchi.  I love it in this recipe as well.  It’s more flavorful, creamier and less chalky than other ricottas, and it is lower in fat and calories than even part-skim ricotta.  I find it at Whole Foods and PCC in Seattle.

If you aren’t a big lover of eggplant, or don’t think you like eggplant, I encourge you to try this recipe anyway.  There are two reasons that people generally don’t like eggplant:  the texture and the bitter flavor.  This texture of the eggplant in this dish is melt-in-your mouth, and the bitterness is extracted from the eggplant with salt prior to cooking.  I recommend salting eggplant to extract the bitter liquid prior to using eggplant in any preparation.  I salt eggplant slices prior to making eggplant parmesan, and I salt it is cube form prior to making ratatuille.  The only time that I don’t use the pre-salting technique is if I’m using a small Japanese or Chinese eggplant.  These varieties don’t seem to have the same bitterness as the larger varieties.

 
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