1 cup whole wheat flour
1/2 teaspoon salt
3 eggs
1 1/4 cups milk
Filling
2 eggplants, peeled and diced
2 tablespoons olive oil
Salt and black pepper to taste
500g ricotta cheese
Fresh herbs for garnish
1 cup whole wheat flour
1/2 teaspoon salt
3 eggs
1 1/4 cups milk
Filling
2 eggplants, peeled and diced
2 tablespoons olive oil
Salt and black pepper to taste
500g ricotta cheese
Fresh herbs for garnish
Whisk all ingredients in a blender until smooth
Heat the skillet over medium heat
Pour three spoons of batter into the skillet, tilting it to spread evenly
Let the edges set, then flip and cook the other side
Transfer to a plate
Repeat until all the batter is used up
Filling
Place the eggplant in a baking dish and brush with olive oil
Season with salt and black pepper, then bake until tender
Remove from oven and mix in ricotta cheese. Reserve
To assemble, alternate pancakes with a spoonful of filling
Serve hot with tomato sauce
Garnish with fresh herbs
