Layered Eggplant

Étagé d'aubergines
Preparation 30 min
Baking 10-15 min
Portions 4
Freezing No


  • 2 finely sliced eggplants
  • 10 to 12 oyster mushrooms
  • 1/4 cup (60 ml) roasted pine nuts
  • 1 tablespoon (15 ml) olive oil
  • 1 finely minced French shallot
  • 1 leek, sliced (1 1/2 cup)
  • 1 teaspoon (5 ml) pesto
  • 12 to 15 finely minced fresh basil leaves
  • Salt and pepper to taste
  • 1 15.5 oz container of ricotta cheese
  • 1/2 cup (125 ml) of grated Parmesan
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  • Prepare stuffing. In a nonstick pan, pour oil and sweat shallot and leeks for 3 minutes. Add pesto and basil, salt and pepper, then mix. Remove from heat and let cool down at room temperature.
  • Combine ricotta and Parmesan. Put in an airtight bag. Set aside in refrigerator.
  • Lay eggplant slices on a baking sheet covered with parchment paper. Salt both sides. Leave 5 to 10 minutes. Wipe eggplant slices well. Brush with olive oil. Salt and pepper. Cook eggplant on broil on the middle rack for 3 to 4 minutes each side. Set aside.
  • Set oyster mushrooms brushed with oil on a plate and broil 1 to 2 minutes each side. Salt and pepper. Set aside.
  • On a plate, lay 1 eggplant slice and garnish with ricotta stuffing. Add 1 or 2 oyster mushrooms and cover with 1 eggplant slice. Repeat again. Spray with olive oil, then garnish with basil and pine nuts.

Chef's notes

Heat a loaf of baguette bread in the oven few minutes, then garnish with eggplant leftovers, some crisp lettuce and fresh coriander. A perfect sandwich!

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