Baked Aubergine Gratin with Ricotta and Tomato by Luca Moretti | Ashpazkhune
Baked Aubergine Gratin with Ricotta and Tomato This aubergine gratin is designed for efficiency.
Ingredients
- to taste salt
- to taste black pepper
- 1.00 pc egg
- 60.00 ml cream
- 120.00 ml olive oil
- 200.00 g tomato sauce
- 40.00 g parmesan cheese
- 250.00 g ricotta cheese
- 2.00 pc aubergine
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