Makes
21 stacks
INGREDIENTS
- 1 lb baby eggplant cut into 7 pieces (approx. 1/4" thick)
- 2 large peppers red, yellow, or orange, seeded and cut into quarters
- 1 cup lower fat ricotta
- 1 cup grated parmesan cheese
- 21 large, fresh basil leaves
- 2 cloves garlic crushed
- 1 540 ml can diced tomatoes petite cut, stewed, flavoured or plain
- 1 eggplant
METHOD
- Preheat BBQ on high. Place eggplant and peppers on grill, close lid, and reduce temperature to medium-high.
- Grill for 5 minutes and then flip eggplant over. Leave the peppers alone. Close lid. Grill eggplant another 5 minutes or until softer but not dried out, remove, and place in a bowl, flip peppers. Close lid. Grill peppers for 5-10 more minutes until soft. Remove peppers.
- Line a 9×13-inch metal baking pan with wet parchment paper, making sure all the edges are folded in.
- Line the bottom of the pan with slices of the roasted eggplant. Mix the parmesan cheese and the ricotta together in a medium bowl.
- Spoon out a tablespoon of the cheese mixture and place on top of each eggplant slice until all 21 slices are covered.
- Gently press one leaf of fresh basil on top.
- Cut the grilled peppers into 21 equal pieces and place one on top of each eggplant and ricotta stack.
- In the same bowl that you mixed the cheese in, mix together the canned tomatoes and crushed garlic. Evenly pour over roasted pepper and eggplant stacks.
- Place pan on a baking sheet to prevent the pan from buckling in the BBQ. Place on the area that is turned off, close the lid and cook for 25-30 minutes.
- Remove from BBQ and let sit off the heat for 10 minutes. Using a slotted spoon remove two stacks for one serving.
