I cut the eggplant into slices, grilled it in olive oil, and placed it on a non-stick baking tray greased with a little olive oil. I spread a little Tomato Sauce (the one from the post below) on top, seasoned ricotta and cherry tomatoes. I put it in the oven for 10 minutes and served it over the sauce. Light and delicious!
I made the ricotta myself, the recipe (very simple) this one. It’s really worth making ricotta at home (I make it with semi-skimmed milk).
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