Layered eggplants

Author: Les Cultures de chez nous
Étagé d'aubergines
Preparation 30
Baking 15
Portions 4
Freezing No


  • 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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  • 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.

Chef's notes

Pro tips

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

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