Eggplant and Spinach Casserole

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Ingredients (use vegan versions):


  • 3 or 4 small eggplants
  • whole wheat vegan bread crumbs
  • tomato sauce
  • fresh spinach
  • nutritional yeast
  • garlic
  • salt
  • oregano

Directions:

Peel and slice 3 or 4 small eggplants. Salt and let set for 30
minutes. Rinse and patat dry. Put in a bag with whole wheat vegan bread
crumbs and shake until
they were well covered. Placed under the broiler for 5-7 minutes on
each side until they were browned.


In a casserole dish, pour some tomato sauce.
Place the eggplant slices. Then put a layer of spinach.
Add more tomato sauce, then vegan bread crumbs, then a thin layer of
nutritional yeast. Somewhere along the way I also added some garlic,
salt, and oregano. Bake at 350F for about 20
minutes until warmed throughout. Turned out very tasty.


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