Eggplant Stack Recipe
Make Eggplant Stack Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggplant & main components
Cheese & herbed ricotta
Tomato topping & garnish
Assembly & finish
Method
Eggplant & main components
- 1
Prepare eggplant
Trim the stem ends from the eggplants and slice into 1/2-inch (about 1.25 cm) thick rounds. Aim for even slices so stacks sit flat.
- 2
Salt and sweat (optional)
If you prefer a less bitter, drier eggplant, arrange slices on a rack or baking sheet, sprinkle both sides lightly with 1 tsp kosher salt, and let sit 20–30 minutes. Rinse briefly and pat dry with paper towels. If skipping, reduce final seasoning slightly.
- 3
Roast or pan-sear
Preheat oven to 425°F (220°C) if roasting. Brush both sides of each slice with 4 tbs extra-virgin olive oil (reserve 1 tbs for tomato topping) and season with 1 tsp kosher salt and 1 tsp black pepper. For roasting: arrange on a rimmed baking sheet in a single layer and roast 20–25 minutes, flipping once at 10–12 minutes, until golden and tender. For pan-searing: heat a large skillet over medium-high heat, add a thin film of oil, and cook slices 3–4 minutes per side until deeply golden and tender. Transfer cooked slices to a plate lined with paper towels.
- 4
Cheese & herbed ricotta
- 5
Make herbed ricotta
In a medium bowl, combine 1 cup whole-milk ricotta, 1 tbs grated Parmesan, 1 tsp lemon zest, 2 tbs finely chopped basil, 1 tbs finely chopped parsley, 1 tsp red pepper flakes, and 1 tsp salt. Mix until smooth and taste; adjust salt, lemon, or herbs as desired. If you want a silkier texture, whisk briefly or pass through a fine mesh.
Tomato topping & garnish
- 6
Prepare tomato topping
In a small bowl, combine 2 cups halved cherry tomatoes, 1 tbs sherry or red wine vinegar, 1 tbs extra-virgin olive oil, torn basil leaves, and a pinch of salt and pepper. Toss gently and let sit 5–10 minutes to macerate so juices release.
Assembly & finish
- 7
Build the stacks
On a serving platter, place a warm eggplant slice as the base. Spread about 1 heaping tablespoon of the herbed ricotta on the slice. Top with another eggplant slice, press lightly, add another tablespoon of ricotta, and finish with a third eggplant slice (3 layers total). For smaller stacks you can do two layers. Repeat until you have 8–10 stacks or run out of components. Reserve some ricotta to dot around the platter.
- 8
Top with tomatoes and garnish
Spoon the macerated tomatoes over each stack. Scatter torn basil leaves, microgreens or arugula, and toasted pine nuts or chopped walnuts if using. Drizzle 2 tbs balsamic glaze in a decorative pattern over the stacks and around the platter. Finish with an extra grind of black pepper and a tiny pinch of flaky sea salt.
- 9
Serve
Serve warm or at room temperature as an appetizer or light main. These stacks hold for up to 2 hours at room temperature; refrigerate leftovers covered for up to 3 days (bring to room temperature before serving).