This recipe is by far one of my favorite things I’ve made, so I’m excited to finally share it! I’m going to cut right to the point, let’s get started.
To start, preheat your oven to 375 degrees farenheit, slice your eggplant into medallions and set aside. Combine garlic powder, nutritional yeast, oregano and salt and pepper in a bowl. Melt down coconut oil if it’s solidified, and set that in another bowl. Coat both sides of eggplant in olive oil, I usually ladle the oil onto both sides using a spoon. This method is what works best for me, but if you have a marinade brush you could easily brush both sides of the eggplant and skip the bowl of oil altogether. Season both sides of eggplant with your spice mixture. You could use a spoon for this but I like to drop the eggplant right in the bowl, flip it, and then set it on my baking sheet. When you’re done, it should look something like this:
Once your oven is preheated, place your tray inside and let the eggplant bake for 20-25 minutes, flipping once halfway. When your eggplant are golden brown, pull out of the oven and set aside to cool slightly. While the eggplant is still in the oven, start on your tofu ricotta. You will need your tofu, tahini, nutritional yeast, garlic cloves, miso paste, salt and pepper, and lemon juice.
I like a mix of chunky and smooth ricotta, so that’s what I pulse to achieve. If you are having trouble reaching your desired consistency, add a small splash of coconut or olive oil. You will have some leftover if you are using a smaller baking dish, and you can save the ricotta in the fridge for up to a week.
By now, your eggplant should be perfectly golden and ready to assemble. Spread a layer of pasta sauce on the bottom of your dish, follow with a layer of eggplant, another layer of sauce, spinach, and then the ricotta. Repeat until you have filled your dish completely. I used one eggplant and a smaller dish for this recipe, and I ended at two layers. If you’d like to, you can use a vegan cheese on top to add another element. We really love the Violife cheeses and had some of their mozzarella left from a pizza we made last week, so I sprinkled that on top. This is optional.
Bake until heated through. Because I like my ricotta to golden slightly and I wanted the Violife to melt a little more, I switched my oven to broil and allowed it to work its magic for an extra three minutes.
Serve and enjoy! I hope you enjoy these as much as my husband and I do.
1 Medium eggplant, sliced into medallions. If you have a bigger baking dish, you may want to use two.
24 oz Marinara sauce or tomato-based pasta sauce of your choosing
9 oz Baby spinach
1 tbsp Garlic powder
1 tbsp Nutritional yeast
1 tbsp Oregano
Salt & pepper to taste
Tofu ricotta recipe below
1. Preheat the oven to 375.
2. Slice the eggplant into medallions and lay over a baking tray, I used parchment paper this time because we are trying to use up what we have.
3. Melt coconut oil and drizzle oil over each stack of eggplant on both sides – LIGHTLY. You can also use vegetable stock or olive oil if you prefer.
4. Sprinkle both sides of eggplant medallions with garlic powder, nutritional yeast, salt and pepper over the stacks. *I find the easiest way to do this is to just combine the seasonings in a bowl and drop the eggplant in, flip, and then remove.
5. Bake for 20-25 minutes, flipping once halfway, until both sides are golden brown in color. Remove from your oven and allow to cool just slightly. Keep oven at 375.
6. Line a baking dish with a reusable baking mat, parchment paper, or an oil of your choice. Prepare your stacks. Start with a row of sauce on the bottom, eggplant, ladle sauce on top, spinach, and then the tofu ricotta. Repeat to make two layers.
7. Bake until heated through. Broil an extra two-four minutes if you want the ricotta to golden.
8. Serve and enjoy!
1 8oz brick of tofu. *I prefer firm, but you can use medium for this as well. I do not recommend soft or silken.
1 1/2 tbsp tahini
2 cloves garlic, chopped finely
3 tbsp nutritional yeast
1 1/2 tsp white miso paste
1 tbsp lemon juice
1/4 tsp pepper
Salt as needed.
* If you want a more Italian flavor in your ricotta or you are using it in another recipe, a teaspoon of oregano or Italian seasoning works great for more flavor.
1. Drain the package of tofu, no need to press it.
2. If you have a food processor, add break the brick and set inside the processor. A blender will also work, it’s what I use.
3. Add all ingredients to the blender or food processor and pulse until the consistency of your preference.
4. You will likely have some leftover, and it keeps in a mason jar for up to a week. It goes great on pizza if you want to plan another meal to use it for!