Cookwares

• Oven
• Baking paper

Method

1. 1Step : Slice the eggplants into thin rounds.
2. 2Step : Arrange the eggplant slices on a baking sheet lined with parchment paper.
3. 3Step : Brush the eggplants with olive oil.
4. 4Step : Bake the eggplants at 200°C for about 20 minutes, until they are golden and tender.
5. 5Step : Mix the ricotta with the finely chopped shallot in a bowl.
6. 6Step : Season the ricotta with salt and pepper.
7. 7Step : Add a drizzle of olive oil to the ricotta (optional).
8. 8Step : Toast the pine nuts in a dry, hot skillet until golden.
9. 9Step : Set the toasted pine nuts aside.
10. 10Step : On each plate, layer an eggplant slice, a spoonful of shallot ricotta, and a few chopped basil leaves.
11. 11Step : Repeat layering until you have 4 or 5 tiers.
12. 12Step : Finish with a dollop of ricotta and a few toasted pine nuts.