- Step 1
Preheat grill on medium-high.
- Step 2
Cut the eggplant lengthways into 3mm-thick slices. Lightly brush the eggplant slices on both sides with the olive oil. Cook the eggplant under preheated grill in several batches for 1-2 minutes each side or until lightly browned and tender. Set aside.
- Step 3
Preheat oven to 180°C. Brush a shallow 18 x 28cm (base measuremen) ovenproof dish with olive oil to grease.
- Step 4
Place the pine nuts on a baking tray and cook in preheated oven for 6-7 minutes Or until golden.
- Step 5
Place the pine nuts, ricotta, 1/2 the feta and the parsley or basil in a bowl. Season with pepper and mix lightly with a fork until combined.
- Step 6
Place a layer of eggplant over base of the greased dish. Spread with 1/2 the cheese mixture and drizzle with 1/3 of the Italian sauce. Top with another layer of eggplant, the remaining cheese and 1/2 the remaining Italian sauce. Finish with the remaining eggplant and remaining Italian sauce. Sprinkle with the remaining feta.
- Step 7
Bake in preheated oven for 30 minutes or until bubbling and the feta is golden. Cut into serving portions and serve immediately with the beans.