Baked Aubergine Gratin with Ricotta and Tomato by Luca Moretti
Baked Aubergine Gratin with Ricotta and Tomato This aubergine gratin is designed for efficiency.
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Cooking tools:
- Oven
- Skillet
- Chef's knife
- Cutting board
- Baking sheet
- Baking dish
- Mixing bowl
- Whisk
- Measuring spoon
- Kitchen scale
- Grater
- Spatula
- Paper towel
- Aluminum foil
- Stove
- Tongs
- Kitchen timer
Ingredients
- to taste salt
- to taste black pepper
- 1 pc egg
- 60 ml cream
- 120 ml olive oil
- 200 g tomato sauce
- 40 g parmesan cheese
- 250 g ricotta cheese
- 2 pc aubergine
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