Find more of VegKitchen’s Vegan Dinner Recipesand more C asseroles And Other Comfort Foods.Have yourself an Eggplant Extravaganza!.oven for 20 to 30 minutes or until well heated through. Repeat to make two layers ending with an eggplant slice, tomato sauce and a dollop of cashew ricotta (makes 6 stacks).īake in a 375-degree F. Over a medium heat, add the rest of the oil to a small saut pan (preferably non. Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside. Begin with eggplant on bottom, ladle sauce on top, baby spinach and then cashew ricotta. Brush the eggplant slices with some of the oil. Lightly spray a non-stick baking tray with cooking spray, or line a tray with a non-stick baking mat or parchment paper. Gently shake the eggplant round above the bowl so the. Season with sea salt (optional) and fresh black pepper. First press each eggplant round into the seasoned flour mixture until both sides are coated. Toss until wilted and most of the water has evaporated, 2-3 minutes. If it is too thick, when you bake the stacks the cashew ricotta will harden.įor Spinach Layer: Heat a medium non-stick skillet over medium-high heat. Use some non-dairy milk to thin it out if needed. In a food processor or high-powered blender, add remaining ingredients and process until smooth and creamy. 2 globe eggplants (approximately 1 pound each), sliced crosswise into 1/2-inch rounds. Decrease oven to 375 degrees F.įor the Cashew Ricotta: Drain soaked cashews and pine nuts. 2 tablespoons melted ghee or fat of choice. Sprinkle both sides of slices lightly with dried parsley, basil and salt (if using) and black pepper.īake for 20 to 25 minutes, flipping once halfway through, until golden brown on both sides. Alternately, you can brush each slice with vegetable stock. Lightly brush both sides of slices with olive oil. Place eggplant slices on non-stick baking tray, baking mat or parchment lined tray. ¼ cup pine nuts, soaked in water for 4 hoursįor the Eggplant: Preheat oven to 425 degrees F.¾ cup raw cashews, soaked in water 4 hours.Sea salt (optional) and freshly ground black pepper.1 tablespoon olive oil or vegetable stock.28-ounce jar good-quality marinara sauce, your favorite flavor.Contributed by Jennifer Strohmeyer, from Virtually Vegan Mama. Make sure to start soaking the cashews and pine nuts for the "ricotta" well ahead of time. Just add a colorful salad and fresh whole grain bread (or a simple pasta or grain dish) for a fantastic meal. A twist on a classic Italian meal features baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and your favorite marinara sauce.
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