PREP TIME:
10 MINUTES
COOK / REFRIGERATE TIME:
40 MINUTES
TOTAL TIME:
50 MINUTES
Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 6-8 Servings
Ingredients:
- 2 Medium Sized Eggplants
- Extra Virgin Olive Oil (about 4 TBSP)
- 1 Teaspoon Himalayan Sea Salt
- 2 Teaspoon Garlic Powder
- 1 24 oz. Jar Organic Tomato Sauce (no added sugar is ideal)
- 2 ½ – 3 Cups Organic Spinach
- ½ Cup Vegan Mozzarella Cheese (can substitute regular dairy if you can tolerate)
- 1 12 oz. Box Gluten Free Pasta (I use Jovial Brand)
- *Optional: 2 TBSP Pecorino Romano (made from Sheep’s milk – if can tolerate)
Instructions:
- Preheat oven to 350 degrees.
- Cut off ends and peel eggplant. Slice into ¼” rounds.
- Lightly coat a baking sheet with olive oil – likely will need two baking sheets.
- Place eggplant on cookie sheet – filling sheet. Lightly drizzle olive oil over each eggplant round. Sprinkle lightly with salt and garlic powder. Flip eggplant and repeat.
- Place eggplant in oven. Let roast for 10 minutes. Then flip each piece over and roast another 5 minutes. Remove from oven.
- In a 9”X9” baking dish, coat the bottom lightly with tomato sauce.
- Start layering eggplant on bottom of baking dish – 1 single layer of eggplant (should be about ½ the roasted eggplant).
- Next layer is about 1 cup or half of the baby spinach, then a few tablespoons of sauce, then sprinkle with 1/2 of the cheese.
- Layer again with eggplant, spinach, sauce and cheese.
- Bake in oven for 25 minutes – uncovered is fine. Let cool a few minutes before serving.
- Prepare pasta according to package instructions.
*Try and use all organic ingredients if possible.