Grilled Eggplant and Ricotta Stacks

Grilled Eggplant and Ricotta Stacks: This simple yet impressive recipe works beautifully as a side or appetizer. It's also a great way to use leftover Eggplant from a BBQ!

• 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 Tomato Marinara 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.

Source:

http://www.cookingwithnonna.com/italian-cuisine/grilled-eggplant-and-ricotta-stacks.html