Layered eggplants | Gratins and vegetables recipe

Ingredients

• 2 finely sliced eggplants
• Salt and pepper, up to taste
• 10 to 12 oyster mushrooms
• 60 ml (1/4 cup) of roasted pine nuts
• 15 ml (1 tablespoon) of olive oil
• 1 finely sliced French shallot
• 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
• 5 ml (1 teaspoon) of pesto
• 12 to 15 finely sliced fresh basil leaves
• 1 package of about 425 g (15.5 oz) of ricotta
• 125 ml (1/2 cup) of grated parmesan