Grilled eggplant recipes: eggplant stacks with ricotta salata, tomatoes and basil.
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.
Your Italian Grand Tour Begins Here
Explore Italy through the pages of Simposio.
(Clicking takes you to the full cookbook collection.)
And I keep parmigiana as a pamper. A constant reminder of childhood and my Sicilian roots.
grilled eggplant recipes: stacks with ricotta salata
Servings 2
Ingredients
- 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
Instructions
-
Preheat oven at 350°F.
-
Slice the eggplant, sprinkle it with salt and drain 10 minutes. Thinly slice the salted ricotta.
-
Whisk together 2 tablespoons of olive oil, raisins, almonds, garlic, 1/2 teaspoon salt and basil leaves.
-
Slice the tomatoes.
-
Brush the eggplant slices with olive oil & grill them in the oven 10-15 minutes.
-
Assembly the tower: alternate an eggplant slice, a tomato slice and a few slices of ricotta, repeat twice to get two towers.
-
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!
Claudia