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eggplant stacks on a white plate

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?
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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.