Tramezzini di Melanzane e Ricotta
Eggplant and Ricotta Sandwiches
Ingredients
About 3 medium size eggplants
(optional) 3-4 fresh paprika
1/2 cup white wine
500gr ricotta (drained but not too dry)
4 or 5 tablespoons grated parmesan
salt, pepper
clove garlic
1 tin Mutti cherry tomatoes
basil
extra grated parmesan and some breadcrumbs for topping
Prepare ricotta mixture by adding the ricotta, parmesan, salt and pepper in a bowl. Mix it until you get a nice smooth creamy mixture.Cut the eggplant into cycinders and fry lightly on each side. Remove and set aside to cool.
For the sauce, put some oil and a clove of garlic in a pan you just friend the eggplant in, gently fry, and then add your fresh paprika and the white wine, let fry for a minute and then add your tin of Mutti cherry tomatoes. Let simmer . Salt the sauce and add some basil.
While sauce is simmering, prepare your melanzane sandwiches, and once the sauce is cooked (about 20 -30 mintues), place them in the sauce. Top them with some grated parmesan and breadcrumbs and bake in the oven until they are golden brown on top.
Head to my reels on Instagram to watch the process by clicking on the link
