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.
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And I keep parmigiana as a pamper. A constant reminder of childhood and my Sicilian roots.
grilled eggplant recipes: stacks with ricotta salata
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