Mediterranean Stacks Recipe - Vegan, Paleo, Grain & Gluten Free

Paleo, Vegan, Grain Free AND Gluten free? Sign me up! These eggplant stacks are a much healthier (and easier) take on the traditional eggplant parmesan. 

Paleo, Grain Free & Gluten Free Eggplant Stacks

 

INGREDIENTS

  • 1 Eggplant
  • Olive Oil & Himalayan Sea Salt (to taste)
  • Vegan Pesto (recipe from Food52)
  • 2 Heirloom Tomatoes 
  • Chopped Gotham Greens Basil (to taste!)
  • Kite Hill Foods Vegan Ricotta Cheese
  • 1/2 Cup Chopped Walnuts
  • Drizzle of Balsamic Vinegar 

*serves 2-3 people*

HOW-TO

  1. Turn the oven on broil
  2. While the oven is preheating, cut the eggplant into 1/4 inch thick slices and dust it with olive oil and Himalayan sea salt
  3. Put the eggplant slices on a baking sheet and broil both sides until crispy 
  4. While the eggplant is cooking put together the Vegan Pesto recipe 
  5. Slice/chop the heirloom tomatoes, basil and walnuts
  6. Once eggplant is cooked and pesto is prepared - it's time to assemble!
  7. Make the stacks by layering one slice of eggplant, 1 tomato, a dollop of kite hill cheese and top with basil. Drizzle balsamic on top and sprinkle the plate with walnuts as a garnish
  8. Enjoy!

I'd love to hear what you think of this recipe if you make it- share with me in the comments!