Ricotta and Eggplant Torta with Pancakes

Name: Ricotta and Eggplant Torta with Pancakes
Total time: 30 min
Yield: 6
Ingredients: Pancakes; 1 cup whole wheat flour; 1/2 teaspoon salt; 3 eggs; 1 1/4 cups milk; Stuffing; 2 eggplants, peeled and diced; 2 tablespoons olive oil; To taste: salt and black pepper; 500g ricotta cheese; To decorate; Hortelã sprigs

1
Pancakes
2
1 cup whole wheat flour
3
1/2 teaspoon salt
4
3 eggs
5
1 1/4 cups milk
6
Stuffing
7
2 eggplants, peeled and diced
8
2 tablespoons olive oil
9
To taste: salt and black pepper
10
500g ricotta cheese
11
To decorate
12
Hortelã sprigs
13

Ingredients

1
Pancakes
2
1 cup whole wheat flour
3
1/2 teaspoon salt
4
3 eggs
5
1 1/4 cups milk
6
Stuffing
7
2 eggplants, peeled and diced
8
2 tablespoons olive oil
9
To taste: salt and black pepper
10
500g ricotta cheese
11
To decorate
12
Hortelã sprigs
13

Directions

1
Pancakes
2
Mix all ingredients in a blender to obtain a homogeneous mass
3
Heat the frying pan over medium heat
4
Pour three spoons of the mass into the frying pan, tilting it so that the mass spreads evenly across the bottom
5
Let the edges brown, then flip the pancake and let the other side brown as well
6
Place in a baking dish
7
Repeat until all the mass is used up
8
Set aside
9
Stuffing
10
Put the eggplant in an oven-safe dish and drizzle with olive oil
11
Dust with salt and black pepper to taste, then bake over medium heat until soft
12
Remove from the oven and add ricotta cheese
13
Set aside
14
Assembling
15
Alternate pancakes with a bit of stuffing
16
Serve hot with tomato sauce, accompanied by hortelã sprigs.