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First, cook your aubergine slices. I cooked
mine in a dry frying pan over a fairly low heat
- just a few minutes each side until soft and
lightly browned. If you prefer, you could cook
your aubergine under the grill (broiler).
Once you've cooked your aubergine, it's time to
create your stacks. Using a couple of oven-
proof food rings if you have them, layer up the
aubergine and tomato slices with dollops of
ricotta, pinches of parmesan cheese and fresh
basil leaves - I ended up with about four
layers of each ingredient in each stack. I
finished with the last of the ricotta and one
final basil leaf, and topped each stack with a
little more parmesan cheese and some black
pepper.
Place in the oven at 200°C (Gas Mark 6 / 400°F)
for around 30 minutes, or until the cheese
topping is golden brown. Transfer the stacks,
still inside the rings, to serving plates, and
then gently lift off the rings. Garnish with
more fresh basil if desired.
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