Layered eggplants

Name: Layered eggplants
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Main meals
Ingredients: 2 finely sliced eggplants; Salt and pepper; up to taste; 10 to 12 oyster mushrooms; 60 ml (1/4 cup) of roasted pine nuts; 15 ml (1 tablespoon) of olive oil; 1 finely sliced French shallot; 1/2 package of 250 gr (1 ½ cup) of Les Cultures de chez nous sliced leeks; 5 ml (1 teaspoon) of pesto; 12 to 15 finely sliced fresh basil leaves; 1 package of about 425 gr (15; 5 oz) of ricotta; 125 ml (1/2 cup) of grated parmesan

Author: Les Cultures de chez nous

Preparation	30
Baking	15
Portions	4
Freezing	No

Ingredients

Preparation

Ingredients

2 finely sliced eggplants
Salt and pepper, up to taste
10 to 12 oyster mushrooms
60 ml (1/4 cup) of roasted pine nuts
15 ml (1 tablespoon) of olive oil
1 finely sliced French shallot
1/2 package of 250 gr (1 ½ cup) of Les Cultures de chez nous sliced leeks
5 ml (1 teaspoon) of pesto
12 to 15 finely sliced fresh basil leaves
1 package of about 425 gr (15,5 oz) of ricotta
125 ml (1/2 cup) of grated parmesan

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Preparation

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.
Set 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 over the middle grill 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, set 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.