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March 24, 2021
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?
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.
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!