Eggplant Parmesan Roll-Ups
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Eggplant Ricotta Stacks From Nom Nom Paleo
Ingredients
- 1 cup balsamic vinegar
- 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"
- 2 tablespoons minced fresh basil, plus more for garnish
- 1 tablespoon extra-virgin olive oil
- 2 large heirloom tomatoes, sliced into 1-inch rounds
Instructions
Eggplant "Ricotta" Stacks From 'Nom Nom Paleo' serves 6 original recipe by Serious Eats.
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