Time: 55 min.
Complexity: easily
Servings: 2

Eggplant with ricotta - a detailed recipe.

Ingredients:

• 1 medium-sized eggplant
• Salt
• Flour for dredging
• 2 large eggs
• 3/4 cup breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp olive oil, plus more if needed
• 2 plum-shaped tomatoes, cut into cubes
• 2 tsp red wine vinegar
• 1 cup of cheese ricotta
• Finely chopped fresh basil, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggplants, cheese, tomatoes, flour, eggs, breadcrumbs, Parmesan cheese, ricotta cheese, plum tomatoes, wine vinegar, basil

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Preparation:

Step 1
• Thinly slice the eggplant, season with salt, and let sit for 30 minutes to remove the bitterness and excess moisture. You might be interested in reading the article about processing eggplants before cooking.
Step 2
• Meanwhile, pour a little flour into a shallow dish. Beat the eggs in another bowl. In a third bowl, mix breadcrumbs and Parmesan cheese. Dredge the eggplants in flour, then dip them in eggs and roll them in the breadcrumb-Parmesan mixture.
Step 3
• Heat a large, shallow frying pan over medium heat and add 1 tablespoon of olive oil. Fry the eggplants until golden brown, about 2 minutes per side, adding more oil as needed. Place the eggplants on paper towels to absorb the oil.
Step 4
• Toss tomatoes with 2 teaspoons olive oil and vinegar in a bowl.
Step 5
• Place the eggplants on a platter, spread with ricotta cheese, then top with tomatoes. Sprinkle the eggplants and ricotta with basil.

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