Eggplant with ricotta – a detailed recipe for cooking. value of one serving: (total 2) Calories 243, total fat one 3 g., saturated fats 5 g., proteins 12 g., carbohydrates 22 g., fiber 4 g. cholesterol 95 mg., sodium 328 mg., sugar 4 g. Share with friends: 
Photo of the dish: Maggie Ruggiero Time: 55 min. Difficulty: Easy Servings: 2 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 medium eggplant
- Salt
- Dough flour
- 2 large eggs
- 3/4 Art. breadcrumbs
- 1/4 Art. finely grated Parmesan cheese
- 2 tbsp. l olive oil, and a little more if necessary
- 2 plum tomatoes, cut into cubes
- 2 tsp red wine vinegar
- 1 tbsp. ricotta cheese
- Finely chopped fresh basil for sprinkling
Recipes with similar ingredients: eggplant, cheese, tomatoes, flour, eggs, breadcrumbs, parmesan cheese, ricotta cheese, tomatoes plum, wine vinegar, basil
Recipe preparation:
- Thinly eggplant, salt and leave for 30 minutes, so that the bitterness and excess moisture are gone. Maybe you it will be interesting to read more about eggplant processing before cooking.
- Meanwhile, pour a little flour into a shallow dish. Whip eggs in another bowl. In a third bowl, mix the breadcrumbs and parmesan cheese. Roll eggplant in flour, then dip in eggs and roll in a mixture of crackers with parmesan.
- Heat a large skillet over medium heat, pour 1 tablespoon of olive oil. Fry eggplant until golden, about 2 minutes on each side, adding oil as needed. Lay eggplant on paper towel to absorb oil.
- Stir the tomatoes with 2 teaspoons of olive oil and vinegar in a bowl.
- Put eggplant in a dish, spread with ricotta cheese, then put tomatoes on top. Sprinkle eggplant with ricotta basil.
