Harissa Ricotta Eggplant Schnitzel Stacks

Ingredients

Crisp eggplant

• 2 medium eggplants, about 1½ lb (680 g) total, cut into 12 rounds about ½ inch thick; reserve ends for another use
• ½ tsp fine salt
• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp water
• 1½ cups (90 g) panko breadcrumbs
• ½ cup (45 g) finely grated Parmesan
• 1 tsp dried oregano
• ¼ tsp black pepper
• 3 tbsp olive oil, divided

Ricotta and sauce

• 1 cup (250 g) whole-milk ricotta
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• ¼ tsp fine salt
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1½ cups passata
• 1 tbsp harissa paste
• ½ tsp smoked paprika
• ¼ tsp fine salt, for sauce
• 2 tbsp chopped basil

Equipment

Two baking sheets, shallow bowls, saucepan

Allergens and ingredient notes: Wheat, egg, milk.

Step by step

1. Heat oven to 425°F (220°C). Salt the 12 eggplant rounds with the eggplant salt and leave 15 minutes, then blot dry thoroughly. Brush two baking sheets with 1 tbsp of the eggplant oil.
2. Put flour in one shallow bowl. Beat eggs with water in a second. Mix panko, Parmesan, oregano and pepper in a third. Coat each eggplant round in flour, shake off excess, dip in egg, then press in crumbs. Lay on trays without overlap; drizzle with remaining 2 tbsp eggplant oil.
3. Bake 30–35 minutes, turning after 18 minutes, until deeply golden and the flesh is completely tender when pierced. Rotate trays between racks halfway; thick rounds may need several extra minutes.
4. Heat sauce oil in a saucepan over medium-low heat. Cook garlic 30 seconds, add passata, harissa, paprika and sauce salt, and simmer uncovered 10 minutes. Separately stir ricotta, zest, juice and ricotta salt until smooth.
5. Spoon tomato sauce onto four plates. Build each stack from three crisp rounds with half of its one-quarter share of ricotta between each layer. Divide remaining sauce alongside and scatter basil over the tops. Serve immediately to retain crunch.

The Devotti twist: Eggplant becomes the schnitzel, and the cold lemon ricotta contrasts with a hot smoky sauce.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.