Ingredients

• 600 g Tomatoes
• 380 g Eggplant
• 4 pcs Friselle
• Flour
• Basil
• Tabasco
• Garlic
• Ricotta salata
• Peanut oil
• Medium intensity fruity extra virgin olive oil
• salt

First cut the aubergine into thin slices and then into strips about 1 cm wide. Sprinkle them with flour separating them well with your hands, so that they do not stick together during cooking, and fry them in plenty of hot peanut oil. Drain the aubergines from the oil on a tray covered with kitchen paper.

Blanch the tomatoes, peel them, remove the seeds and cut them into small cubes. Season with extra virgin olive oil, salt, a drop of Tabasco, shredded basil.

Wet the friselle with warm water, rub them with a clove of garlic, cover with tomatoes and grated ricotta.

Bake at 200 ° C until the ricotta begins to melt, then take them out of the oven, complete them with the strips of fried eggplant and serve.

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