Nov 20, 2013
Vegan Ricotta Stuffed Eggplant Stacks
Does that look decadent or what?? Who says vegan eating is boring? Invite them over for dinner and serve them this amazing plate of splendiferousness (yes, that is a word). This was a really fun dish to put together and even more fun to eat. Each person had their own “little” (not) stack of eggplant. I cut mine into wedges. It was like eating a savory, Italian pancake. Yummerrrrrs!
I’ve done some experimenting in the past with vegan ricotta. Being of Italian heritage on my mom’s side, I’m
pretty very insanely picky when it comes to Italian food, having been completely spoiled by my grandmother’s (and my mother’s) cooking. I think I have really nailed it with this recipe. The “ricotta” is creamy and fluffy with just the right flavors.
- 2 medium to large sized eggplants (you want 16 slices, each about 4″ in diameter)
- about 3 cups tomato sauce of your choice (1 large jar)
- 1 large red onion, sliced into rounds
- ½ tsp dried basil, oregano or salt-free Italian spice blend
~ for the ricotta
- 1 package extra-firm tofu, drained and pressed lightly with some paper towels to remove the excess moisture.
- ¼ cup cashew butter
- 2 TBS white miso
- ¼ cup nutritional yeast
- 2 TBS roasted garlic
- 1 TBS date sugar
- 1 TBS ground chia seeds
- 1/8 tsp ground cloves
- handful of vegan mozarella shreds (optional)
|ready for the oven|
- Preheat oven to 350° F.
- Lightly grease a baking dish large enough to hold 4 eggplant stacks, the deeper the dish the better.
- Place all ricotta ingredients into a food processor and process until smooth. Set aside.
- Peel the eggplant (I stripe mine) and slice into ½” rounds. You’ll want to use slices from nearer to the center. Save the ends for another eggplant dish as they will be too small to use for the stacks.
- Spread about half the tomato sauce onto the bottom of the baking dish.
- Assemble your stacks, starting with eggplant, then ricotta, then onion and top with about a tablespoon of sauce (see photos). I used an ice cream scoop for the ricotta. Press down lightly with the addition of each eggplant slice, to spread the ricotta a bit.
- Continue stacking until you have 4 slices of eggplant in each stack, ending with eggplant on the top.
- Add the remainder of the sauce to the top slices and then top with basil, oregano or Italian seasonings.
- Cover loosely with foil and bake for 45 minutes until the eggplant is tender.
- If you’re using mozzarella shreds, add them to the tops of your stacks at the end of baking and then change the oven setting to BROIL and broil for just a minute or two until the cheeze is melted.