Gratin aubergine rolls with ricotta and red pesto

Name: gratin aubergine rolls with ricotta and red pesto
Total time: 30 min
Yield: 4
Ingredients: 2 big eggplant; 100 milliliters sunflower oil; 100 milliliters peanut oil; 4 tablespoon Red Pesto coolers; 250 gram ricotta tray; 2 cut White bread without crust; 50 gram Parmesan cheese grated; 1 bunch basil only the leaves; 20 gram pine nuts roasted; 50 milliliters olive oil

Try these delicious au gratin aubergine rolls with ricotta and red pesto

Ingredients

Kitchen Stuff

1 refractory bowl

Directions

Wash and cut the aubergines in 12-14 slices. Sprinkle the eggplant slices with a little salt and let them drain on a piece of kitchen paper for about half an hour. Rinse and pat dry well.
Heat the oil in a frying pan and fry the slices of aubergine and light brown. Let them cool on kitchen paper and drain.
Stir in the pesto through the ricotta and season with salt and freshly ground pepper.
Dry the slices of bread in a toaster, but do not let them discolour. Crumble them and mix the bread crumbs with the Parmesan cheese.
Preheat the oven to 220 ° C. Spoon a spoonful of ricotta on each slice of eggplant and roll the aubergine loosely. Place the rolls side by side in an oven dish.
Sprinkle with the cheese bread crumbs and fry until golden brown in about 15 minutes.
Grind the basil with the pine nuts and oil into a fine sauce and season with salt and pepper.
Spread a little sauce in the middle of 4 plates and put 3 to 4 eggplant rolls on each plate. Garnish with beautiful leaves of basil.