Peel the eggplants and slice them horizontally. Cook them in a hot non-stick frying pan (or you could use a griddle for crepes). Cook the eggplants until they have turned slightly golden and then dust them with sugar. In the meantime mix the ricotta and sugar. When the eggplants are lukewarm, make your “lasagnetta”, with alternate layers of the eggplant, the creamy mixture and amarenas. Leave to rest for a while and… enjoy!
Recipe by my_foodesign