Baked Eggplant Stacks With Cashew Ricotta

A twist on a classic Italian meal with baked eggplant slices stacked with homemade cashew ricotta, balsamic-infused baby spinach, and a marinara sauce. This recipe is perfect who loves new spins on old classics, or any lover of good Italian food.

BAKED EGGPLANT STACKS WITH CASHEW RICOTTA [VEGAN]

INGREDIENTS

For the Eggplant Stacks:

• 2 medium eggplants, sliced lengthwise into 1/2-inch slices (18 slices)
• 16 ounces marinara sauce
• 9 ounces baby spinach
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil or vegetable stock
• Sea salt and freshly ground black pepper, to taste
• Dried parsley flakes
• Dried basil flakes

For the Cashew Ricotta:

• 3/4 cup raw cashews, soaked in water 4 hours
• 1/3 cup pine nuts, soaked in water for 4 hours
• 2 tablespoon nutritional yeast
• 1 clove garlic
• 1/4 cup fresh lemon juice
• 1/2 tablespoon mellow white miso
• 1/2 teaspoon onion powder
• Non-dairy milk, for thinning
• Sea salt and freshly ground black pepper, to taste

PREPARATION

To Make the Eggplant:

1. Preheat oven to 500°F.
2. Place eggplant slices on non-stick baking tray, baking mat, or parchment-lined tray. Lightly brush both sides of slices with olive oil. Alternately, you can brush each slice with vegetable stock. Sprinkle both sides of slices lightly with dried parsley, basil, and salt (if using) and black pepper.
3. Bake for 20-25 minutes, flipping once halfway through, until golden brown on both sides. Remove from oven and cool slightly. Decrease oven to 375°F.

To Make the Cashew Ricotta:

1. Drain soaked cashews and pine nuts. In a food processor or high-powered blender, add remaining ingredients and process until smooth and creamy. Use some non-dairy milk to thin it out if needed. You want a ricotta-like consistency. If it is too thick, when you bake the stacks the cashew ricotta will harden.

To Make the Spinach Layer:

1. Heat a medium non-stick skillet over medium-high heat. Add spinach and balsamic vinegar. Toss until wilted and most of the water has evaporated, 2-3 minutes. Season with sea salt (optional) and fresh black pepper. Set aside.

To Assemble and Serve:

1. Lightly spray a non-stick baking tray with cooking spray, or line a tray with a non-stick baking mat or parchment paper. Make your stacks. Begin with eggplant on bottom, ladle sauce on top, baby spinach and then cashew ricotta. Repeat to make two layers ending with an eggplant slice, tomato sauce, and a dollop of cashew ricotta.
2. Bake at 375°F in the oven for 20-30 minutes, or until heated through.

http://www.onegreenplanet.org/vegan-recipe/baked-eggplant-stacks-with-cashew-ricotta/