1 large eggplant (500g)
Salt to taste
1/2 cup of olive oil
For the filling
250g of ricotta cheese, passed through a sieve
1/4 cup of grated Parmesan cheese
Black pepper to taste
2 tablespoons of chopped parsley
1 minced garlic clove
1/3 cup of chopped walnuts
1 tablespoon of vinegar
2 tablespoons of chopped oregano
1/4 cup of heavy cream
1 large eggplant (500g)
Salt to taste
1/2 cup of olive oil
For the filling
250g of ricotta cheese, passed through a sieve
1/4 cup of grated Parmesan cheese
Black pepper to taste
2 tablespoons of chopped parsley
1 minced garlic clove
1/3 cup of chopped walnuts
1 tablespoon of vinegar
2 tablespoons of chopped oregano
1/4 cup of heavy cream
Slice the eggplants into thin rounds
Sprinkle with salt and let them sit for 30 minutes in a colander to drain excess moisture
Pass a can opener over each round to remove excess salt
Heat 3 tablespoons of olive oil in a skillet and fry the eggplant slices until golden, about 1 minute per side
If necessary, add more oil (a little at a time)
Drain the slices on paper towels and reserve
For the filling
In a bowl, mix together the ricotta cheese, Parmesan cheese, black pepper, parsley, garlic, walnuts, vinegar, oregano, and heavy cream. Reserve
For the tomato sauce
Place the tomatoes in a bowl and add salt, black pepper, and oregano
Mix well with a spoon
Assemble the dish
Place about 1-2 tablespoons of the filling on each eggplant slice and fold it in half
Arrange in a baking dish
Spread the tomato sauce and Parmesan cheese over the top
Bake in a preheated oven at 180°C for about 20 minutes
Serve warm
Serves 8, as an appetizer.
