Eggplant & Spinach Bake
1 large eggplant, sliced 1/2" thick
Italian seasoned bread crumbs, as needed
cornmeal, as needed
8 ounces soft silken tofu
basil, to taste
oregano, to taste
garlic powder, to taste
nutmeg, to taste
salt and pepper, to taste
10 ounces frozen spinach, thawed and squeezed
cooking spray, as needed
2 cups spaghetti sauce
1. Preheat oven to 350 degrees F. 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.
2. 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. Fold the spinach into the tofu filling and refrigerate until the eggplant is done.
3. 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.
4. Pour the spaghetti sauce over the casserole. Cover and bake about 45 minutes or until hot and bubbly. Let stand about 10 minutes before serving.