This is one of my favorite dishes to make (and eat) – generally I prepare it as a large casserole but I was inspired by Nom Nom Paleo’s presentation in her book Food For Humans by stacking it when I prepared it last week for a client.

After posting it to Instagram, a ton of you asked for my recipe, including one of my Olympic crushes so naturally I had to write this recipe out.

I’m tempted to call it The Towering Tumbler Eggplant Stack, but I don’t even know if that makes sense. Here, just eat it.

Towering Eggplant Stacks

Ingredients  

Ricotta Cheese
1 cup raw macadamia nuts, soaking optional (I soak mine for an hour)
juice from ½ lemon
½ tsp salt
½ Italian herbs
½ clove of garlic
¼ cup water, less if you soaked the macadamia nuts

Eggplant Layers
1 med sized eggplant
coconut oil (or frying oil of choice)

Meat Layer
1.5 lb of ground meat (I blend beef and pork)
2 cups of Organicville Italian Herb Pasta Sauce
Pepper Flakes

Tomato Layer, optional 
1 Beefy Tomato, thickly sliced, lightly salted and baked in the oven for 10 min at 350 degrees

Instructions
Ricotta Cheese: 
Add all the ingredients into a blender or food processor
Blend until it looks like ricotta cheese
Taste, add s&p as needed
Adding a pinch of dill will give it a slight buttery taste/smell (I add a pinch of dill)
Set aside until you’re ready to assemble your stacks

Meat Layer: 
I’m going to be real with you, my pasta sauce takes hours because I make it from scratch for clients. Many of you have asked for simple recipes to delicious dishes; I want to deliver on that so I’m providing you with a fine substitute for making your own pasta sauce below. Boom, just saved you a few hours. You’re welcome.

In a pot over medium heat, add some coconut oil and a pinch of salt.
Add the ground meat and allow it to brown before adding the sauce, and then the pepper flakes
Turn down the heat and let simmer until you’re ready to assemble your stacks

Eggplant Layers: 
Slice the eggplant into discs, equal in thickness (my preference is ½ inch or less)
Sprinkle each with a touch of salt
Heat coconut oil (or frying oil of choice) in a pan, let it get really hot and keep additional oil nearby
Using tongs, fry each eggplant slice until it’s soaked up enough coconut oil that it has becoming translucent and browning
Eggplant is going to soak up the oil fast so keep adding more as needed
As they are done, begin assembly of your stacks while they are still warm

Assembly: 
Eggplant, Meat, Eggplant, Optional Tomato, Dollop of “Cheese”
Bonus: Balsamic Vinaigrette Drizzle