1400 700 vegan eggplantflorentine hero 6

Eggplant Florentine

with Fire Roasted Tomato Sauce & Toasted Ciabatta

dinner

Italian Dinner Hearty Vegetables Leafy Greens High-Protein Nut-Free Comfort Foods Seasonal Menu Summer Recipes
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
400
FAT
9g
CARBOHYDRATES
62g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 eggplant
  2. 7.5 oz Wildwood organic sprouted extra firm tofu
  3. 1 lemon
  4. 3 cloves garlic
  5. ½ tsp dried oregano
  6. 1 can fire roasted tomatoes
  7. 4 oz baby spinach
  8. 1 ciabatta
  9. Fresh basil
  10. 4 tbsp + 1 tsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large skillet
  • Small saucepan
  • Food processor
  • Microplane or zester
  • Baking sheet

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Trim the eggplant and slice into ½ inch thick rounds. Sprinkle each side with salt and lay on paper towels to draw out the moisture. Drain the tofu. Zest and halve the lemon. Mince just 2 cloves garlic.

2
Roast the eggplant

Add the sliced eggplant to a baking sheet and toss with 2 tbsp olive oil. Roast in the oven until lightly browned, about 18 to 22 minutes.

3
Make the tofu ricotta

Add the tofu, lemon zest, juice from half the lemon, remaining garlic clove, dried oregano, ½ tsp salt, and a pinch of pepper to a food processor. Blend until smooth, scraping down the sides of the food processor as necessary.

4
Make the sauce

Place a small saucepan over medium-high heat with 2 tbsp olive oil. Add just the minced garlic and cook until fragrant, about 1 minute. Add the fire roasted tomatoes, ¼ tsp salt, and a pinch of pepper. Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 3 to 5 minutes.

5
Sauté the spinach

Place a large skillet over medium-high heat with 1 tsp olive oil. Add the baby spinach and cook until wilted, about 1 to 2 minutes. Halve the ciabatta and pop in the toaster or oven until hot and crispy, about 2 to 3 minutes.

6
Serve

Place a slice of roasted eggplant on each plate and top with the tofu ricotta and then the sautéed spinach. Top with another layer of eggplant, the fire roasted tomato sauce, and continue to layer all four ingredients until all of the eggplant is used. Top with any remaining sauce and hand tear basil leaves over the dish. Serve with the toasted ciabatta.