Baked Eggplant Stacks with Cashew Ricotta Recipe

Baked Eggplant Stacks with Cashew Ricotta By Jennifer Strohmeyer · On Nov 11, 2013 A twist on a classic Italian meal features baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and a sweet red pepper sauce. Just add a colorful salad and fresh whole grain bread (or a simple pasta or grain dish) for a fantastic meal. Make sure to start soaking the cashews and pine nuts for the “ricotta” well ahead of time. Contributed by Jennifer Strohmeyer, from Virtually Vegan Serves: 2 medium eggplants, sliced into 1/2-inch slices (18 28-ounce jar good-quality marinara your favorite 1 bag of baby spinach, 1 tablespoon balsamic 1 tablespoon olive oil or vegetable…