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mess of eggplant and ricotta
















INGREDIENTS for 4 people


round eggplant 1 kg 300 g of ricotta

500g of tomato sauce 1 onion 1
clove of garlic, some basil leaves

Gr.40
grated Parmesan cheese 2 eggs salt pepper

nutmeg


extra virgin olive oil Cut the eggplant into slices about 1 cm., season with salt and let drain for half an 'now. Rinse and dry. Cook on a griddle
two minutes per side.
In a saucepan cook the onion and garlic, add the pureed tomato, salt and pepper.
Cover and cook for half an hour (the sauce should be quite thick), complete with chopped basil.
Meanwhile, working with the ricotta cheese, eggs, salt and grated nutmeg.
In a baking dish spread a layer of tomato sauce, eggplant and then another and then a few tablespoons of cream cheese. Continue with the layers and finish with the cream.
Bake at 180 degrees for 30 minutes.