day 362 – Vegan Eggplant Bake

Here’s what everyone’s been waiting for.  An easy, peasy, Italian eggplant bake.  Go organic!! 5 ingredients, 3 steps and one dish. Serves 4 at 150 calories/serving.

I like to have a salad with lots of raw veggies and olives, maybe throw in a few artichoke hearts, first, keeping it Italianish and then serve one cup of whole wheat pasta on the side with the eggplant entree.  A sorbet of frozen fruit with mint, ginger or coconut would make a great ending.  Just blend 1 cup of frozen fruit in a blender with or without some non-dairy milk.  A frozen banana with 1 tsp. of cacao, a few drops of liquid stevia and 1/3 cup of almond milk is a favorite.  Top with one tablespoon of pecans, walnuts or slivered almonds.

Cecilia’s Vegan Eggplant Bake

2 cups of Italian Marinara

10 oz. firm tofu

2 Tablespoons Nutritional Yeast

1 huge Eggplant

1 Tablespoon Italian Herb Seasoning

a pinch of salt

Preheat oven to 450.  Slice the eggplant @ 1/4 inch thick in rounds.  In an 8 X 8 glass pan, pour 1 cup of sauce on bottom to cover.  Add half the eggplant slices, overlapping if necessary and arrange atop the sauce.  Crumble the tofu on top of the eggplant with your fingers and evenly distribute.  Sprinkle one tablespoon of Yeast  and herbs and salt.  Layer the rest of the eggplant slices.  Cover with one cup of sauce and spread around to cover eggplant.  Sprinkle a little more herb seasoning if desired and sprinkle rest of nutritional yeast on top of it all.  Bake covered with foil for @ 30 -40 minutes until you can easily prick a fork through, then uncover and crisp and bake for another 10 minutes or so.  After allowing the eggplant bake to cool for @ 10 minutes on a protected surface, cut into 4 equal parts.Number one: Prep
Number two: LayerNumber three: Bake

Buen Apetito!


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