Hub Cooking Club: Vegan Eggplant Napoleon

The Hub Today’s Anna Rossi makes vegan comfort food with Chef Cara Nance from Lower Mills Tavern. Lower Mills Vegan Eggplant Napoleon Recipe: By: Executive Chef Cara Nance  Ingredients:  2 eggplant, sliced thick with skin on into circles, 16 slices total Fresh basil leaves (Preferably white) balsamic reduction 2 ripe steak tomatoes of your choice, 16 slices total Cashew Ricotta: 1lb raw cashews, soaked overnight  2 tbsp nutritional yeast 1/2 cup almond milk or any non-dairy milk Salt and pepper to taste 2 tbsp Fresh basil, chopped Extra virgin olive oil, as needed Directions:  In 375 degree oven, drizzle eggplant slices with olive oil and salt and pepper, and bake for 8-10 minutes.  In casserole dish or preferred serving platter, layer eggplant with fresh tomato slices. In blender, place drained cashews, nutritional yeast, almond/non-dairy milk, salt and pepper, and chopped basil. Purée until creamy. If you desire a little thinner of a cheese, add a dash of olive oil.  Place cashew cheese on layered eggplant and tomatoes in dish. Add another additional layer of eggplant and tomatoes topped again with cashew cheese. Place casserole dish in 375 degree oven for an additional 8 minutes. To serve, top each Napoleon with fresh basil leaves and drizzle with olive oil and white balsamic reduction.