Zucchini & Eggplant Stack Recipe

2 medium eggplants (Cut into 18 slices)
1 Tbs. Neapolitan Herb balsamic vinegar
1 Tbs. Blood Orange olive oil

Mix together olive oil and balsamic vinegar, and toss in eggplant slices. Grill until softened & marked. A panini press, George Foreman, or griddle pan also work well.

2 medium zucchinis (24 slices lengthwise)
1 Tbs. Tuscan Herb Olive Oil
1 Tbs. Sicilian Lemon Balsamic Vinegar

Grill as above. Set aside.

3-4 Tomatoes (sliced into 12 slices)
Truffle Sea Salt to taste

Grill as above. Set aside.

1 cup cashews
1 cup warm water
1 Tbs. garlic powder
2 Tbs. nutritional yeast

Measure cashews, warm water, garlic powder and nutritional yeast in a blender and puree till smooth. Set aside.

1 can tomato sauce
Roasted pine nuts

In a casserole dish, layer 6 slices of grilled eggplant, a cashew drizzle, a layer of grilled zucchini & another cashew drizzle. Repeat with
another eggplant & zucchini layer. Add all the grilled tomato slices, a final cashew drizzle & then top with remaining eggplant. Last, pour over the tomato sauce and roasted pine nuts. Cover with foil and bake at 325 degrees for 20-30 minutes, until bubbly.

Let cool slightly & enjoy!