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• La Bella Romana Breaded Eggplant Slices (8 slices makes 4 stacks)
• Caputo Ricotta
• La Bella Romana Pesto
• Homemade Roasted Red Peppers (available in our deli department)
• Oregano and pepper to season
1. Preheat Oven to 425°F
2. Season Ricotta: In a bowl, combine the ricotta, oregano, black pepper, and a little bit of the pesto. Mix together almost as if you are whipping it and set aside
3. Assemble: Place one large eggplant slice on a plate. Spread a thick dollop of whipped ricotta. Top with roasted red peppers and pesto. Place a second eggplant slice on top. Repeat the process with the ricotta and peppers.
4. Toast: Cook in oven for about 10 minutes, just until eggplant is crispy
5. Top: Remove from oven and top with a scoop of the pesto and enjoy!
Tips and Tricks
• Appetizer: This dish can make a good appetizer simply by cutting the eggplant in half so you can make smaller stacks
• Serve Cold: this dish is great served cold as well!
• Make it a Meal: Serve these alongside a simple arugula salad with a lemon vinaigrette to cut through the richness of the cheese