Baked Eggplant Stacks With Cashew Ricotta
[Vegan]

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, 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: