Preparation
20 minutes
Cook Time
10 minutes
Serves
2 to 4
Cooking Level
Medium
Directions
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.
