20 minutes
Cook Time
10 minutes
2 to 4
Cooking Level


  • 2 Pure Flavor® Purple Baby Eggplants, sliced into rounds
  • 2 Pure Flavor® Roma tomatoes, sliced into rounds
  • 1 zucchini, sliced into rounds
  • 4 eggs
  • 1 cup ricotta
  • ¾ cup whole milk
  • ½ cup crème fraiche (sour cream works also)
  • 3 tbsp. all-purpose flour
  • Handful of basil, torn


Step 1

For the batter:

Whisk together the milk, creme fraiche, and eggs until well beaten and smooth. Add in the flour until just combined, a thin batter will form quickly. Set aside.

Step 2

Brush both sides of eggplant and zucchini slices with olive oil. Sprinkle with sea salt and cook on grill pan or in oven (375° F) for 4-6 minutes, turning halfway through.

Step 3

Prepare a 9” cast iron skillet with a generous amount of olive oil over medium heat.

Step 4

Arrange the tomatoes, eggplant and zucchini in alternating layers in the cast iron skillet and let cook undisturbed for about 3 minutes more.

Step 5

Remove from heat and pour the prepared batter from the side so some vegetables are still on the surface.

Step 6

Drop the ricotta in 1/4 cup increments evenly across the top.

Step 7

Distribute most of the basil on top of the mixture and the sides while pulling away from the skillet.

Step 8

Remove from oven and serve with remaining basil on top.