Super Easy Eggplant Stacks with Ricotta

Eggplant stacks with ricotta cheese are a tasty and fancy version of classic veggie dishes. With creamy ricotta and rich marinara sauce layers, these stacks mix Italian flavors in each bite. Perfect for vegetarians who want great taste without fuss. Want it to be vegan, use this Macadamia Nut Ricotta. So easy, so good. What are you waiting for?

I have truly been enjoying the visual feast seen in my new favorite recipe book, Nom Nom Paleo: Food for Humans. It has been such an interesting spin on the “caveman approach” to eating.

Why You Will Love This Recipe

Why I picked this recipe:  I am the eggplant queen when it comes to slicing it thin and making them crispy.  I just had to try their spin on my specialty dish, eggplant.

What worked: The assembled stacks looked superb and my guests were wanting more.  I also loved the thick sliced raw tomato texture combined with the cooked eggplant.

What didn’t:  It was my first time making a balsamic reduction and I think I cooked it a bit long.  Also, I had ricotta in the house and decided to use it with grated parmesan cheese.  Next time I will try her Macadamia Nut “Ricotta” (see below)

My Spin on it: Adding ricotta with flax oil, a handful of chopped basil to the cheese mix.  I sprinkled a little Panko crumbs… I know I know… that’s not Paleo… It’s a process ok guys. But if you are not trying to make this paleo, you can also use regular bread crumbs instead of panko breadcrumbs or for the same paleo approved crunch you can use pork rind “bread” crumbs. 

Equipment Needed

Parchment paper

baking dish or baking tray

Ingredients

• Balsamic vinegar
• Shallot
• Melted ghee or fat of choice
• Globe eggplants
• Kosher salt
• Freshly ground black pepper
• Ricotta or Macadamia Nut “Ricotta”
• Fresh basil
• Extra-virgin olive oil
• Heirloom tomatoes

How to Make Eggplant Stacks

In a small saucepan, bring the balsamic vinegar and shallots to a rolling boil over high heat. Lower the heat to medium, and continue cooking until the liquid is syrupy and reduced by half, about 15 minutes.

While the balsamic reduction is cooking, place a wire rack 6 inches from the heating element in the oven, and turn on the broiler. Coat a parchment lined baking sheet with the melted ghee, and arrange the eggplant slices on top. Season liberally with salt and pepper, and flip the eggplant slices over to season the other side.

Broil the eggplant rounds for 2 to 3 minutes. Using tongs, flip each slice over, rotate the tray, and broil for another 2 to 3 minutes or until golden brown. Set aside to cool.

In a bowl, combine the Macadamia Nut “Ricotta,” basil, and olive oil. Season with salt and pepper to taste, and then stir to thoroughly incorporate.

Assemble the stacks by spreading generous spoonfuls of the herbed “ricotta” and drizzles of balsamic reduction between layers of eggplant and tomato slices.

Garnish with basil and a final splash of balsamic reduction before serving.

Need a cocktail to pair this dinner with? Some of my favorite ideas, depending on the time of year: The Best Winter Cocktails for the Festive Season, 10 Fall-Themed Cocktails To Share This Season, Learning the Perfect Pour for Summertime Cocktails

FAQS about Eggplant Parmesan Stacks

Vegan Macadamia Nut Ricotta

Making vegan ricotta cheese using macadamia nuts is a smart way to enjoy creamy layers without dairy.  A great plant-based option without giving up the original taste. You will not believe how easy this vegan ricotta cheese is to make. It is truly a simple recipe that has simple ingredients. This is a great vegan version of eggplant parmesan that you can make for everyone. It is the ultimate vegetarian comfort food. 

Ingredients

• Raw macadamia nuts
• Kosher salt
• Lemon juice
• Water

How to Make Vegan Ricotta Cheese Using Macadamia Nuts

In a food processor or a high-powered blender, purée the ingredients together until smooth.

If necessary, scrape down the sides with a spatula and/or add a bit more water.

The resulting texture should resemble—you guessed it!—ricotta cheese.

FAQs about Homemade Vegan Ricotta Cheese

Tips and Tricks for Vegan Eggplant Stacks

• For a smoother texture, soak the macadamia nuts in water for a few hours or overnight before blending.
• You can also add herbs and spices to the ricotta cheese mixture for added flavor, such as garlic powder, oregano, or dried basil.
• If you don’t have a food processor or high-powered blender, you can also use a mortar and pestle to grind the macadamia nuts into a paste.
• This vegan ricotta cheese is not only great for spreading on crackers or using in recipes, but it can also be used as a substitute for traditional ricotta cheese in lasagna or stuffed shells.
• Get creative with your toppings! You can add chopped herbs, sun-dried tomatoes, or roasted red peppers on top of the ricotta cheese for even more flavor and texture.
• To make a larger batch, simply double or triple the recipe. This vegan ricotta cheese also freezes well, so you can make a big batch and save some for later use.
• Don’t have macadamia nuts? You can also use a combination of cashews and almonds for a similar texture and flavor.
• For an extra creamy and tangy ricotta cheese, add a splash of lemon juice or apple cider vinegar to the mixture before blending. This will also give it a slightly more traditional “ricotta” taste. 

Overall, using macadamia nuts in this vegan ricotta cheese recipe not only adds a delicious flavor, but also provides numerous health benefits. With its creamy texture and versatility, this plant-based substitute is a must-try for anyone looking to incorporate more dairy-free options into their diet. So next time you’re craving a cheesy spread or need a ricotta cheese replacement in your lasagna, give this vegan macadamia nut ricotta cheese recipe a try!

Eggplant Stacks with Homemade Macadamia Nut Ricotta

Eggplant stacks with ricotta cheese are a tasty and fancy version of classic veggie dishes. With creamy ricotta and rich marinara sauce layers, these stacks mix Italian flavors in each bite. Perfect for vegetarians who want great taste without fuss. Want it to be vegan, use this Macadamia Nut Ricotta. So easy, so good. What are you waiting for?

Print Recipe Pin Recipe

Servings 4

Equipment

• Parchment paper
• baking dish or baking tray

Ingredients

  

Eggplant Stacks

• 2 cup balsamic vinegar
• 1 medium shallot minced (about 1/4 cup)
• 1 medium shallot minced (about 1/4 cup)
• 2 tablespoons melted ghee or fat of choice
• 2 globe eggplants approximately 1 pound each, sliced crosswise into 1/2-inch rounds
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups Macadamia Nut "Ricotta" can also use ricotta
• 2 tablespoons minced fresh basil plus more for garnish
• 1 tablespoon extra-virgin olive oil
• 2 large heirloom tomatoes sliced into 1-inch rounds

Macadamia Nut “Ricotta”

• 2 cups raw macadamia nuts
• 1 teaspoon kosher salt
• 1 tablespoon lemon juice
• 1/2 cup water

Instructions

 

How to Make Eggplant Stacks

• In a small saucepan, bring the balsamic vinegar and shallots to a rolling boil over high heat. Lower the heat to medium, and continue cooking until the liquid is syrupy and reduced by half, about 15 minutes.
• While the balsamic reduction is cooking, place a wire rack 6 inches from the heating element in the oven, and turn on the broiler. Coat a parchment lined baking sheet with the melted ghee, and arrange the eggplant slices on top. Season liberally with salt and pepper, and flip the eggplant slices over to season the other side.
• Broil the eggplant rounds for 2 to 3 minutes. Using tongs, flip each slice over, rotate the tray, and broil for another 2 to 3 minutes or until golden brown. Set aside to cool.
• In a bowl, combine the Macadamia Nut “Ricotta,” basil, and olive oil. Season with salt and pepper to taste, and then stir to thoroughly incorporate.
• Assemble the stacks by spreading generous spoonfuls of the herbed “ricotta” and drizzles of balsamic reduction between layers of eggplant and tomato slices.
• Garnish with basil and a final splash of balsamic reduction before serving.

How to Make Vegan Ricotta Cheese Using Macadamia Nuts

• In a food processor or a high-powered blender, purée the ingredients together until smooth.
• If necessary, scrape down the sides with a spatula and/or add a bit more water.
• The resulting texture should resemble—you guessed it!—ricotta cheese.