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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