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Baked Eggplant Stacks With Cashew Ricotta

Prep Time: 15 min ⠀⠀⠀⠀ Cooking Time: 40 - 50 min ⠀⠀⠀ Servings: 6


For Eggplant Stacks:

2 medium eggplants, sliced lengthwise into 1/2-inch slices (18 slices)

16 ounces Marinara Sauce

1.5 - 2 Cups Kale, diced

3 portobello mushroom caps, sliced

1 tablespoon olive oil

Sea salt and freshly ground black pepper, to taste

Dried oregano flakes

Dried italian seasoning

Dried basil flakes

For Cashew Ricotta:

1 generous cup raw cashews, soaked for at least 2 hours or overnight

(or 15 minutes in water just taken off stove after boiling)

1/3 cup pine nuts

2 Tbsp nutritional yeast

2 Tbsp freshly squeezed lemon juice

1 clove garlic

½ teaspoon salt (more as needed)

¼ teaspoon freshly ground black pepper

¼ cup water (more as needed)

Directions For Eggplant Stacks:

Preheat oven to 500°F.

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.

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.

For Kale & Mushrooms: Heat a medium non-stick skillet over medium-high heat. Add kale & mushrooms. Toss until

wilted and most of the water has evaporated, 2-3 minutes. Season with sea salt (optional) and fresh black pepper. Set


Directions for Cashew Ricotta:

Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly

to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a


Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about

10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew

cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like

hummus (see photos of finished cashew cheese as a cue).

Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings.

Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

Final Directions:

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.

Bake at 375°F in the oven for 20-30 minutes, or until heated through

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