Eggplant with Ricotta
1 hour 30 min. Recipe Yield:
4-6 servings Difficulty:
Medium recipe
Eggplant with ricotta - a recipe with two types of cheese, choose the second cheese yourself, it can be parmesan or mozzarella, or any other cheese that melts easily. A mixture of greens can also be chosen to your taste, if you do not like celery greens, you can remove it from the recipe.
Recipe Ingredients
Cooking Recipe
To cook the eggplant with ricotta recipe, mix ricotta with finely chopped herbs, egg, salt and pepper.
Cut eggplant lengthwise into thin strips. Heat vegetable oil in a frying pan, add eggplant and fry. Do not fry eggplant until golden brown, it will be hard to twist. As soon as the eggplants become transparent, transfer them from the pan to a sieve and let the excess oil drain.
Put the fried eggplants on a cutting board, put the ricotta filling on top, using a teaspoon. Roll up the eggplant carefully.
Put eggplant rolls in a baking dish in an even layer, then grease with sour cream and sprinkle with grated cheese.
Preheat oven to 180-200°C (355-390°F). Place the eggplant in the preheated oven and bake. Bake for 15-20 minutes or until the cheese is completely melted and baked. When serving, garnish eggplant with ricotta with basil.