Wooster Glazed Baked Eggplant Stacks with Herbed Ricotta

Wooster Glazed Baked Eggplant Stacks with Herbed Ricotta

A warm and elegant vegetarian main that layers tender baked eggplant rounds with a bright herbed ricotta and a glossy Wooster Sauce glaze. This dish is simple to assemble, visually striking, and balances savory roasted vegetables with sweet tangy sauce and fresh herbs. Serve with a crisp salad and crusty bread.

Ingredients

• 2 medium globe eggplants (about 2 pounds), trimmed and sliced into 1/2 inch rounds
• 3 tablespoons olive oil, plus extra for drizzling
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup whole milk ricotta
• 2 tablespoons finely grated Parmesan cheese
• 1 small garlic clove, very finely minced or grated
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon zest and 1 teaspoon lemon juice
• 1/3 cup Wooster Sauce (see product link below)
• 2 teaspoons honey or maple syrup (optional, to mellow the glaze)
• 1/2 teaspoon red pepper flakes (optional for a touch of heat)
• 1/4 cup toasted pine nuts or chopped toasted walnuts for garnish
• Microgreens or small basil leaves for finishing

Instructions

1. Preheat the oven to 425 F. Line two baking sheets with parchment paper or a silicone mat.
2. Lay eggplant rounds in a single layer on the prepared sheets. Brush both sides lightly with olive oil and season with 1 teaspoon kosher salt and the black pepper. Roast for 18 to 22 minutes, flipping once halfway, until the rounds are golden and tender but still hold their shape. Remove and let cool slightly.
3. Meanwhile, make the herbed ricotta. In a medium bowl, combine the ricotta, Parmesan, garlic, chopped basil, parsley, lemon zest, and lemon juice. Season with a pinch of salt and a few grinds of black pepper. Taste and adjust seasoning. If you prefer a silkier spread, stir in 1 to 2 teaspoons of olive oil.
4. Prepare the Wooster glaze. In a small saucepan over low heat combine the Wooster Sauce (use the product from this link: https://coomoojams.com/product/wooster-sauce/) with the honey or maple syrup if using, and the red pepper flakes. Warm gently for 2 to 3 minutes, stirring, until the glaze is glossy and slightly thickened. Keep warm off the heat.
5. Assemble the stacks on a serving platter. Place one roasted eggplant round on the plate, spread about 1 tablespoon of herbed ricotta on top, then add a second eggplant round. Repeat for 2 to 3 layers per stack depending on the height you prefer. Finish with a final smear of ricotta on top.
6. Spoon or brush a generous teaspoon of the warm Wooster glaze over each stack so it drips slightly down the sides. Sprinkle toasted pine nuts or walnuts over the stacks and finish with microgreens or small basil leaves for color.
7. Serve warm or at room temperature with extra glaze on the side and crusty bread for mopping up. Leftovers keep in an airtight container in the refrigerator for up to 3 days; rewarm gently in a low oven.

Notes

• For a lighter version, substitute part-skim ricotta and omit the Parmesan. For a richer version, fold in 1 tablespoon of mascarpone.
• If eggplants are especially watery, sprinkle slices with salt and let sit on paper towels for 20 minutes before roasting, then pat dry.
• Creative use of Wooster Sauce: the warm glaze is used both as a finishing sauce and simmered to concentrate its sweet savory notes, creating a shiny coating that contrasts the creamy ricotta and roasted eggplant texture.

Product link: https://coomoojams.com/product/wooster-sauce/