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Eggplant Parm Stacks

Golden, crispy, and completely plant-based. These Eggplant Parm Stacks are layered with our creamy Euphoricotta, soft, pillowy FreshElla, and topped with a crunchy Aged Parm-panko crust.

6-8

Serves:

Prep:

30

Cook:

60

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Ingredients:

  • 1 large eggplant, sliced in 1/2" thick rounds

  • 12 oz penne pasta

  • 32 oz marinara sauce

  • 8 oz Euphoricotta

  • 1 cup FreshElla

  • 1/4 cup Aged Parm, grated

  • 1/4 cup panko breadcrumbs

  • 3 tablespoons plant milk

  • 1/4 cup fresh basil

  • Olive oil, salt, pepper



Instructions:

  1. Salt eggplant slices and let drain 30 minutes, then pat dry.

  2. Brush with olive oil, grill or bake at 425°F for 20-25 minutes, flipping halfway through, until tender.

  3. Cook pasta al dente according to package directions.

  4. Mix Euphoricotta with plant milk, basil, salt, and pepper.

  5. Swirl some marinara on the bottom of a 9x13 baking dish. Add the cooked pasta in a single layer and top with more marinara.

  6. Place the eggplant slices evenly over the pasta layer, and top each with an equal amount of the Euphoricotta mixture.

  7. In a small bowl, combine the Aged Parm, panko, and enough olive oil to create a moist crumb-like texture. Season to taste with salt and pepper.

  8. Top each eggplant-ricotta portion with equal amounts of the crumb mixture.

  9. Bake uncovered for 15-20 minutes at 375°F.

  10. Cover with foil and bake another 15-20 minutes.

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