Eggplant & White Bean Stacks

Ingredients:

1-15.5 oz. can cannellini or white northern beans, rinsed and drained

2 tablespoons vegan pesto, homemade or commercial

Vegetable spray

1 approximately 6-inch eggplant, ends trimmed and sliced into eight 1/2-inch slices (if eggplant is narrow, cut on diagonal)

Sea salt

1 medium shallot, finely chopped

2 to 3 large cloves garlic, thinly sliced or minced

3/4 cup Tofutti Better Than Cream Cheese, divided

1/2 cup unsweetened non-dairy milk

1 teaspoon Italian seasoning

2 cups firmly packed baby spinach leaves or fresh chopped spinach, thick stems removed

4 sundried tomatoes, thinly sliced

Freshly ground black pepper to taste

Garnish: fresh basil leaves and optional toasted pine nuts

Directions:

Oil a 5 x 9” loaf pan or small baking dish, ceramic works best. Place beans in medium bowl, add pesto, and stir gently to combine. Heat large cast iron skillet over medium to medium-low heat and spray generously with vegetable spray.

Carefully lay eggplant slices in skillet, flip immediately so both sides are oiled, sprinkle very lightly with sea salt, and cook 2 to 3 minutes on each side or until golden brown and tender, adjusting heat as necessary.

Place 4 slices in prepared baking dish and set other 4 slices aside. Respray skillet, add shallot and garlic, and sauté a few minutes until tender and translucent, lowering heat if necessary to prevent over browning or scorching. Turn heat to low, if not already, add 1/4 cup Tofutti Better Than Cream Cheese, and stir until melted and all ingredients are combined. Add 2 tablespoons to bean mixture and gently stir until incorporated.

Preheat oven to 350 degrees. Add remaining 1/2 cup Tofutti Better Than Cream Cheese, non-dairy milk, and Italian seasoning to skillet and cook, stirring, until cream cheese is melted. Add spinach and continue cooking and stirring a couple minutes until spinach is wilted. Stir in sundried tomatoes and cook for a minute or so to combine flavors. Sauce should be very thick and creamy. Season to taste with sea salt and freshly ground black pepper.

Divide bean mixture evenly between 4 eggplant slices in baking dish, top each with a remaining eggplant slice, pressing down gently, and spoon sauce over top of each stack, dividing evenly. Bake 20 minutes or until heated through. Serve immediately garnished with fresh basil leaves and toasted pine nuts if desired.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.