Baked Eggplant Stacks
Recipe type: entrĂ©e
Cuisine: Italian
Serves: 6
A twist on a classic Italian meal with baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and a sweet red pepper sauce.
  • 2 medium eggplants, sliced lengthwise into ½ inch slices (18 slices)
  • 1 (16 oz) Rose Romano's Italian Peppers Marinara with Red Bell Pepper
  • 1 (9 oz) bag of baby spinach, rinsed
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil or vegetable stock
  • sea salt (optional) and freshly ground black peppers
  • dried parsley flakes
  • dried basil flakes
For Cashew Ricotta:
  • ¾ cup raw cashews, soaked in water 4 hours
  • ¼ cup pine nuts, soaked in water for 4 hours
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • ¼ cup fresh lemon juice
  • ½ tbsp mellow white miso
  • ½ tsp onion powder
  • non-dairy milk, for thinning
  • sea salt (optional) and freshly ground black pepper
For the Eggplant:
  1. Preheat oven to 500 degrees 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 degrees F.
For 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.
For 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 make the Eggplant Stacks:
  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 (makes 6 stacks).
  2. Bake in 375 Degree F preheated oven for 20-30 minutes or until heated through.
If you want higher stacks you will need one more eggplant and you will need to double batch the cashew ricotta and the spinach.
Recipe by Pure Thyme at