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

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