Grilled Eggplant and Ricotta Stacks ___

Grilled Eggplant and Ricotta Stacks


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


Brush Eggplant slices with oil and grill on a barbecue grill or a cast iron grill pan brushed with oil as well.

Grill a few minutes on each side until slices are soft. Transfer to a plate lined with paper towels and sprinkle with salt.

Add the Ricotta, Basil and salt to taste to a blender or a food processor and process till smooth.

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.

Garnish with some fresh basil and grated Parmigiano cheese. Best served at room temperature.