Eggplant & Spinach Bake RecipeTagged in Vegetarian
Preheat oven to 350 F. Wash eggplant and slice into 1/2 inch (~1 cm) slices, leaving the peel on. Coat the eggplant slices in a 2:1 mixture of vegan breadcrumbs and cornmeal. Bake the slices on a cookie sheet for about 30 minutes. While the eggplant is cooking, mix the tofu and spices together in a bowl with a hand mixer until the mixture is smooth. Add a little bit of vegan breadcrumbs to the mixture. Thaw the spinach and drain well (squeeze it to get all of the water out). Fold the spinach into the tofu filling and refrigerate it until the eggplant is done. Spray a casserole dish with cooking spray. When the eggplant is done, put a layer of eggplant slices on the bottom of the dish. Spread the tofu mixture on the eggplant. Put the remaining eggplant in another layer on top of the casserole. Pour the spaghetti sauce over the casserole. Bake for about 45 minutes or until hot and bubbly. Let stand about 10 minutes before serving.
- 8 oz. soft silken tofu 2 cups spaghetti sauce 10 oz. frozen spinach basil
- garlic powder
- pepper 1 large eggplant Italian seasoned vegan bread crumbs (watch for cheese in ingredients) cornmeal cooking spray
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