Grilled eggplant recipes: eggplant stacks with ricotta salata, tomatoes and basil.

grilled eggplant recipes
grilled eggplant recipe from Italy

It’s certainly not the first time I express my passion for eggplant recipes. I could have eggplant parmigiana each day, especially if made by my mom. But I can’t have it every day (who’s going to fry all those eggplants?). So I opt for other (easier and lighter) grilled eggplant recipes.

Like these eggplant stacks with ricotta salata, which reminds me of parmigiana, but is fresher and lighter.


The city of Sassi.


The city of Opulence.


The city of Renaissance.

And I keep parmigiana as a pamper. A constant reminder of childhood and my Sicilian roots.

grilled eggplant recipes: stacks with ricotta salata

Course eggplant
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project


  • 1 eggplant
  • ½ cup of ricotta salata
  • 1 tablespoon of peeled almonds
  • 4 teaspoons of extra-virgin olive oil
  • 1 teaspoon of raisins
  • 1/2 garlic clove
  • 1/2 handful of basil leaves
  • salt
  • 1-2 medium tomatoes (or 8-10 cherry tomatoes


  1. Preheat oven at 350°F.
  2. Slice the eggplant, sprinkle it with salt and drain 10 minutes. Thinly slice the salted ricotta.
  3. Whisk together 2 tablespoons of olive oil, raisins, almonds, garlic, 1/2 teaspoon salt and basil leaves.
  4. Slice the tomatoes.
  5. Brush the eggplant slices with olive oil & grill them in the oven 10-15 minutes.
  6. Assembly the tower: alternate an eggplant slice, a tomato slice and a few slices of ricotta, repeat twice to get two towers.
  7. Return the eggplant tower to the oven for 7-10 minutes. Season it by pouring the olive sauce on top of it. Serve hot.

Enjoy your eggplants!