Pancake Tort with Ricotta and Eggplant

Dough: sift together flour and salt

Make a hole in the center and add eggs and a little milk

Beat with a wooden spoon and gradually add the remaining milk until bubbles form on the surface of the dough. Reserve

In a non-stick pan, cook pancakes and reserve

Repeat the process until all ingredients are used up

Filling: place eggplant in a baking dish and drizzle with olive oil

Season with salt and pepper and bake until soft

Remove from oven and add ricotta. Reserve

Assembly: alternate pancakes with a little filling

Serve hot or cold with tomato sauce.