May 2018

Eggplant, Tomato + Ricotta Stacks


1/4 cup extra virgin olive oil, plus more for greasing the pans
1 large eggplant, sliced into 15 half-inch rounds
2 beefsteak tomatoes, cored and sliced into 15 quarter-inch rounds
1 15-oz. container fresh ricotta
10 large basil leaves, finely shredded
1 tsp. kosher salt 


Preheat the oven to 375°F. Grease two sheet pans with olive oil. Place the eggplant in a single layer and sprinkle with the olive oil. Place one tomato round on top of each eggplant slice. Divide the ricotta evenly over the tomatoes. Bake for 25 minutes, sprinkle with basil, and return to the oven for another 5 minutes. The ricotta should be golden in places, and the basil should be crispy. Sprinkle with salt before serving. 

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