Grilled Eggplant and Ricotta Stacks

Grilled Eggplant and Ricotta Stacks: This simple yet impressive recipe works beautifully as a side or appetizer. It's also a great way to use leftover Eggplant from a BBQ!

Grilled Eggplant and Ricotta Stacks


For 10 Person(s)

For the Eggplant:

  • 3 Sicilian eggplant or 1 1/2 regular Eggplant cut into discs.
  • extra virgin olive oil for brushing
  • 1 cup whole milk or part skim Rrcotta
  • handful of basil leaves
  • 1 cup marinara sauce
  • grated Parmigiano cheese to sprinkle on top


  1. Brush Eggplant slices with oil and grill on a barbecue grill or a cast iron grill pan brushed with oil as well.
  2. Grill a few minutes on each side until slices are soft. Transfer to a plate lined with paper towels and sprinkle with salt.
  3. Add the Ricotta, Basil and salt to taste to a blender or a food processor and process till smooth.
  4. To assemble the stacks spoon some tomato sauce into a plate. Using the back of the spoon spread in a circular motion. Layer eggplant, and ricotta using 3 slices per stack. Top with ricotta and spoon some more sauce on top.
  5. Garnish with some fresh basil and grated Parmigiano cheese. Best served at room temperature.



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