Grilled Eggplant & Ricotta Stacks
Cooking with Nana
Fresh Eggplant is very plentiful during this time of the year, especially from the Farmers Market. We especially like it grilled! What could be better than grilled eggplant layered with a basil ricotta?
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 ricotta
Handful of Basil leaves
1 cup Marina’s Tomato 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.