Isn’t that a pretty little stack of food? It took about 10 seconds to make it and about 2 to eat. This is another one of those no-recipe recipes, but read on for the ingredients and the method! It would be great for a quick lunch but also a fun family dinner where everyone can pitch in or make them as an appetizer for the holidays when you have people coming over!
Make these while you can still find summer eggplant and tomatoes! And, make as many as you would like. I think 6 layers is perfect, both for eating and to make sure the stack doesn’t fall over for maximum pretty presentation.
The process: baked eggplant rounds are layered with sauce and ricotta and topped it off with pesto, nutty parm, and little tomatoes halves.
No Noodle Individual Eggplant Lasagna Stacks
These no noodle, gluten-free stacks are an easy summer dish to make with all of the fresh finds at the market.
- Eggplant (1 regular sized eggplant will yield 20 to 24 1/4" slices)
- Olive oil
- Tomato sauce, homemade or storebought (recipe on the blog)
- Vegan ricotta, homemade or storebought
- Vegan pesto, homemade or storebought (recipes on the blog)
- Nutty parm (recipe on the blog)
- Cherry tomatoes, for garnish
Cut the eggplant into rounds. Arrange on paper towels and sprinkle with salt. After 15 minutes, press the rounds with another paper towel to remove the water that the salt released.
Brush both sides with olive oil and sprinkle with a pinch of salt. Place eggplant rounds on a parchment lined baking sheet and bake in a 400F oven until brown and soft.
In the meantime, heat up the sauce.
To make the stacks, add a little sauce to a plate. Layer eggplants with a sprinkle of ricotta cheese and a bit of sauce. Top it all off with a dollop of pesto, a sprinkle of parm, and a few tomatoes. Enjoy!