Eggplant mille-feuille with ricotta and sun-dried tomatoes

Layers of roasted eggplant alternated with a ricotta preparation with herbs and sun-dried tomatoes; tasty and low-carb vegetarian dish.

Ingredients

medium eggplants cut into 1 cm slices

whole ricotta

chopped sun-dried tomatoes

chopped fresh basil

olive oil

grated parmesan

Instructions

1. Preheat the oven to 200°C; lightly brush the eggplant slices with oil and roast on a tray for 15–20 minutes, turning halfway through until tender and golden.
2. Meanwhile, mix the ricotta with the sun-dried tomatoes, basil, salt and pepper to obtain a homogeneous preparation.
3. In a dish, assemble the mille-feuille by alternating a slice of eggplant, a layer of ricotta, repeat for 3–4 layers; finish with a slice of eggplant and sprinkle with parmesan.
4. Bake for 8–10 minutes to heat everything and lightly brown the parmesan; let rest for 5 minutes before serving.
5. Cut into portions and serve with a drizzle of olive oil and a few fresh basil leaves.

Variants

• Add chopped olives or capers for an extra salty touch.

Tips

• Do not overload with ricotta to avoid a mille-feuille that slides; lightly press the eggplant slices if they release too much water.

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