This dish was somewhat requested by Hubbz. He brought home some Organic eggplant cutlets & said, “You could make something with this for us.” So I took that as a hint and decided to make my favorite baked eggplant dish. I would rather stack individual servings better than making Eggplant Parmesan in a big pan and divide it up.
I’m kind of an overly neat person, especially when it comes to my kitchen. I have to have everything in it’s specific spot, I hate left over dishes in the sink and dirty or wet counters. I cannot deal with crusted or burnt bakeware so to have a huge portion of eggplant with tomato sauce cooked on the edges of my pans, no thank you. I’d rather make the stacks of eggplants much easier clean up for me!
I always have to go above and beyond when I make a dish that I’ve made before. So this time I made my Eggplant Stacks and added fresh spinach with my creamy Vegan Cashew Cheese Sauce. It was a hit!
Start by preheating the oven to 375F. Using a 9×13 baking pan, line it with parchment paper and set aside.
Using a spoon, scoop enough tomato sauce to cover the bottoms of your stacks.
Arrange frozen eggplant cutlets on top of the sauce, then add more sauce, some garlic, a few spinach leaves, then some of the vegan mozzarella.
Repeat the layer with eggplant cutlets, sauce, garlic, this time fresh basil then more sauce & divide the rest of the vegan mozzarella on the tops of each stack and drizzle with a little bit of the cashew cheese sauce.
Add the baking dish to the oven and bake for 30 minutes.
Remove from the dish from the oven and immediately top with more vegan cashew cheese sauce. Garnish the top of the stacks with dried oregano. Plate & serve!