How to make it

  • Preheat oven to 400F. Line a baking sheet with parchment or foil.
  • Place eggplant in a single layer on the sheet. Roast 35 minutes, stirring twice during cooking.
  • Cook pasta in a pot of boiling, salted water 2 minutes shy of it's "al dente" cook time. Drain and set aside.
  • Meanwhile, cook onions and mushroom in a small mount of water or non-stick cooking spray until the onion begins to colour. Add garlic and cook until it becomes fragrant.
  • Stir in both tomatoes, herbs, slalt, pepper and 1 tsp lemon juice.
  • Reduce heat and cook for 50 minutes.
  • Spread a thin layer of sauce in the bottom of a 9x13" pan, then add eggplant and cooked pasta to the pot and stir to coat well. Set aside.
  • In a food processor, puree tofu, nutmeg, pepper flakes, lemon zest, salt and remaining lemon juice.
  • Pulse in spinach. Swirl into pasta mixture gently and turn the whole mixture into the pan. Cover the tip with Vegan cheese"
  • Cover and bake 1 hour, then uncover and bake another 20 minutes. Cool 10 minutes and serve.

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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 211.8
    Total Fat: 2.8 g
    Cholesterol: 0.0 mg
    Sodium: 841.1 mg
    Total Carbs: 45.5 g
    Dietary Fiber: 15.7 g
    Protein: 12.9 g
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