Fried Eggplant Ricotta Stacks are a fun and delightful dish that balances layers of crispy fried eggplant, creamy ricotta cheese filling, and fresh tomato sauce. This sophisticated yet comforting meal is ideal for special occasions and cozy family dinners, offering a delightful fusion of tastes and textures that will impress any palate.
Creating this dish begins with selecting two large, firm eggplants. These eggplants are sliced into 1/4-inch rounds, ensuring uniform thickness for even cooking. The slices are then prepared for frying through a traditional breading process. First, they are dredged in all-purpose flour, then dipped into beaten eggs, and finally coated in a layer of breadcrumbs. This triple-coating technique assures a beautifully crispy exterior once fried.
The breaded eggplant slices are fried in olive oil, which adds a rich flavor and golden-brown color to each slice. Frying the eggplant until it’s perfectly crisp typically takes about 2-3 minutes per side, creating a satisfying crunch that contrasts wonderfully with the vegetable’s soft interior.
The ricotta filling is where the dish starts to come together. A luxurious mixture of ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, a beaten egg, freshly chopped oregano, salt, and ground black pepper is prepared. This combination of cheeses creates a rich, creamy, savory, and slightly tangy filling. The egg helps bind the mixture, while the fresh oregano adds a fragrant, herbaceous note, elevating the flavor profile.
The pre-fried eggplant slices are laid out on a baking sheet, and each slice is topped with a generous dollop of the ricotta mixture. Next, a spoonful of pureed and seasoned San Marzano tomatoes is added to the top. This layering process is repeated to build sturdy and flavorful stacks. The acidity and sweetness of the San Marzano tomatoes wonderfully complement the rich cheese filling and the crispy eggplant.
The stacks are baked for 20-25 minutes. This baking process melds the flavors together and ensures the stacks are cooked through. The heat from the oven also slightly caramelizes the tomato puree, adding depth to its flavor and making the dish even more enticing.
Once out of the oven, the Fried Eggplant Ricotta Stacks are garnished with crumbled goat cheese and freshly chopped parsley. The goat cheese adds a creamy, tangy element that enhances the overall flavor complexity, while the parsley provides a fresh, vibrant contrast. These garnishes add visual appeal and add layers of taste and texture, making each bite a delightful experience.
Fried Eggplant Ricotta Stacks’ complex flavor profile blends crispy, creamy, and tangy elements. The crunchy fried eggplant slices offer a satisfying texture, while the ricotta filling provides a rich and savory creaminess. The fresh tomato sauce brings a bright and tangy note that balances the richness of the cheese. The goat cheese and parsley garnishes add a finishing touch that is both visually appealing and delicious.
This versatile dish can be served as a main course, accompanied by a simple green salad, or as an impressive side dish. It pairs wonderfully with various wines, particularly a robust red that matches the dish’s bold flavors.
Fried Eggplant Ricotta Stacks is a beautifully layered dish combining the best Italian culinary traditions and modern sophistication. This dish is perfect for any occasion and will surely delight and impress with its harmonious blend of textures and flavors.
Fried Eggplant Ricotta Stacks
4
servings30
minutes45
minutes1
hour15
minutesFried Eggplant Ricotta Stacks is a sophisticated dish that layers crispy fried eggplant slices with a creamy ricotta cheese filling and fresh San Marzano tomato sauce. Baked to perfection and garnished with crumbled goat cheese and fresh parsley, this delightful combination of textures and flavors makes it an impressive and comforting meal for any occasion.
Ingredients
- For the Fried Eggplant
2 large eggplants, sliced into 1/4″ rounds
2 cups breadcrumbs
1 cup all-purpose flour
2 beaten eggs
for frying, olive oil
- For the Ricotta Filling
2 cups ricotta cheese
1/2 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
1 beaten egg
1 tablespoon oregano, freshly chopped
to taste, salt and ground black pepper
- For the Stack
2 cups pureed San Marzano tomatoes
to taste, salt and ground black pepper
crumbled goat cheese
freshly chopped parsley
Directions
- Prepare the Fried Eggplant:
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, dip into the beaten eggs, and then coat with breadcrumbs. Heat about 1/2″ of olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown, 2-3 minutes per side. Remove and drain on paper towels. - Prepare the Ricotta Filling:
Combine the ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, beaten egg, freshly chopped oregano, salt, and ground black pepper in a mixing bowl. Mix until smooth and well combined. - Assemble the Stacks:
Preheat the oven to 375°F (190°C).
On a baking sheet, place a layer of fried eggplant slices. Spoon a dollop of the ricotta mixture onto each eggplant slice. Add a spoonful of the pureed tomatoes on top of the ricotta mixture. Place another eggplant slice on top of the ricotta and tomato layers, creating a stack.
Repeat the layering process until you have used all the eggplant slices and ricotta mixture. Finish with a final spoonful of the pureed tomatoes on top of each stack. - Bake:
Bake in the oven for 20-25 minutes, until the sauce is bubbly and the stacks are heated through. - Garnish and Serve:
Remove from the oven and let the stacks cool for a few minutes. Garnish with crumbled goat cheese and freshly chopped parsley. Serve hot.