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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]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

6

Ingredients You Need for Baked Eggplant Stacks With Cashew Ricotta [Vegan]

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

How to Prepare 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:

  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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Total Calories: 1511 | Total Carbs: 183 g | Total Fat: 79 g | Total Protein: 52 g | Total Sodium: 2239 g | Total Sugar: 88 g Per Serving: Calories: 259 | Carbs: 31 g | Fat: 13 g | Protein: 9 g | Sodium: 373 mg | Sugar: 15 g

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About The Author

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Jennifer Strohmeyer

See My Recipes

Pure Thyme is a blog where Jennifer shares her passion for pure food, simple and delicious. She also hopes to inspire you to have fun, live well, find balance and embrace a more holistic lifestyle. An award-winning recipe developer, her goal is to make a healthy diet so easy and delicious to follow that the whole family can incorporate it into their lives. Jennifer lives in Georgia with her husband and three children.

Comments

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  2. Thanks. made it tonight. Absolutely delicious – real yuppie restaurant food. Replaced the miso with soy sauce and left out the pine nuts but still was yummy.

  3. Looks very good is there any sites that are like this but has some meat no beef if it weren’t for a medical issue I wouldn’t eat meat plz tag me if any info tyvm have beautiful day.

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