I love these yummy stacks and although they require a few steps the results are so worth it. The presentation is just beautiful.
2 servings as a main dish
Stacks Ingredients
- 2 medium aubergine sliced into ½ inch slices, salted lightly, and laid on paper towel to drain
- Olive Oil
- Sea Salt
- Vegan herb pesto, store-bought or prepared
- Vegan ricotta, store-bought or prepared
Sauce Ingredients
- 4 large tomatoes and 1 TBL of tomato paste or 1 can of chopped tomatoes
- 2 teaspoons of maple syrup
- 1 bunch of fresh basil, a sprig or two reserved for topping
- Red pepper flakes
- Sea salt
- Fresh Ground Pepper
Directions
- Preheat oven to 400 degrees
- Heat heavy skillet over medium heat, add just enough oil to coat bottom, saute eggplant slices 3-4 mins aside to lightly brown. Slices should still hold shape but be slightly softened. Set aside until all are complete.
- As the eggplant cooks begin preparing sauce.
- In a heavy medium saucepan add a splash of olive oil, red pepper flakes, and tomatoes. Cook and stir until tomatoes collapse and begin to form a sauce.
- Add tomato paste, maple syrup, and salt and pepper to taste. The sauce should be a bit runny not thickened.
- In a casserole dish place the first layer of precooked aubergine slices. Top each with a spoonful of vegan pesto. Cover with the next slice and top that slice with a spoonful of vegan ricotta.
- Add final slice and cover all stacks with tomato sauce
- Bake 35-40 minutes, top each stack with fresh basil sprig.
- Serve alongside pasta, polenta, quinoa, or rice.
Enjoy!