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Eggplant Parmasan Stack

  • Author: Alex Caspero MA, RD
  • Category: dinner, main, entree

Description

Grilled eggplant rounds stacked with macadamia basil pesto, spicy red sauce, and garlic cream sauce. Vegan and gluten-free.


Scale

Ingredients

  • 1 Italian Eggplant

Basil Macadamia Pesto

  • 4 cloves garlic, chopped
  • 1/2 cup macadamia nuts
  • 2 cups basil leaves
  • 2 tbsp. nutritional yeast
  • 1/4 cup olive oil
  • salt/pepper

Garlic Cashew Creme

  • 1 cup cashews, soaked for at least 2 hours
  • 1 cup water (may need more depending on blender strength)
  • 2 tbsp. nutritional yeast
  • 3 cloves garlic
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/8 tsp. cayenne pepper
  • 1 tsp. ground mustard powder

Spicy Red Sauce


Instructions

For the eggplant:

  1. Slice eggplant into 1/2″ rounds. Place on a baking sheet lined with a paper towel.
  2. Sprinkle salt onto both sides off eggplant and let sit 30 minutes to allow excess moisture to be pulled out of the eggplant.
  3. Rise each slice off and towel dry, set aside.

Make the pesto:

  1. In a food processor or blender, add the nuts, and garlic cloves.
  2. Pulse a few times until a fine crumb forms.
  3. Add the basil and nutritional yeast. Pulse to combine.
  4. Turn the food processor to on, keep the blade running and slowly drizzle in the olive oil until a paste forms.
  5. Season with salt/pepper to taste.

Make the Garlic Cashew Creme:

  1. Drain cashews and add all ingredients to a blender. Puree until very smooth, about 3-4 minutes. It should be pretty thick, like a creme. If you want it thinner, add more water.

Make the Arrabbiata Sauce

  1. Heat the grill or grill pan to medium-high heat. Lightly spray eggplant slices with cooking spray or olive oil.
  2. Place garlic creme and spicy sauce in separate sauce pans to warm.
  3. Grill until tender, 3-4 minutes each.

To assemble:

  1. Place eggplant stack on plate, top with a dollop of cashew creme and pesto, continue to alternate layers until you have 3-4 stacks.
  2. Top with spicy red sauce and another dollop of cashew creme and pesto.