Eggplant & Spinach Bake
Eggplant & Spinach Bake – vegetables – Hope you will like this one also, it is one of the best vegetables. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 8 oz. soft silken tofu
- 2 cups spaghetti sauce
- 10 oz. frozen spinach
- basil, oregano, garlic powder, nutmeg, salt, peppe
- 1 large eggplant
- Italian seasoned vegan bread crumbs (watch for cheese in ingredients)
- cornmeal
- cooking spray
Directions:
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.
Serves: 4
Preparation time: 1.5 h
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