Eggplant Cauliflower Ricotta Stacks

Eggplant Cauliflower Ricotta Stacks 

INSPIRED BY MARINA OF SOUL IN THE RAW

Makes 4 servings 

1 large eggplant, cut into eight 1/4-inch slices 

2 tomatoes cut into eight 1/4-inch slices 

1 recipe Cauliflower Ricotta (Recipe Below)

Fresh Basil Leaves

Garnish: sliced Kalamata olives and balsamic glaze

1. Preheat the oven to 400, place the eggplant slices on a parchment lined cookie sheet and bake until tender – about 30 minutes.
2. On 4 small plates, place 1 eggplant slice, then top with a large basil leaf then a tomato slice. Top that with about 2 tablespoons of Cauliflower Ricotta.
3. Repeat with the remaining slices and top that with more Cauliflower Ricotta.
4. Garnish each portion with some sliced kalamata olives, basil leaves and a generous drizzle of balsamic glaze.
5. Serve! 

Hemp Parm Cauliflower Ricotta

4 cups cauliflower florets (about ¼ - ½ of a cauliflower)

2 tablespoons raw cashews

2-3 cloves raw garlic

1-2 tablespoons Hemp Parm

¼ cup fresh basil leaves 

1. Place all ingredients in a food processor and process until cauliflower has rice consistency.
2. Remove to a bowl and use as you would ricotta.