Roasted eggplant slices were layered with my tofu ricotta and spinach, which had been simmered in garlic, tomato paste and red wine. This was absolutely delicious. Bon appetit!
1.Create the “ricotta”
2. Slice your eggplant, drizzle with olive oil, sprinkle with sea salt, fresh ground pepper, and garlic powder and roast at 400F for about 20 minutes, flipping halfway through.
3. In a medium sauce pan, saute the chopped garlic. Add in 3 Tbsp tomato paste and 1/4 red wine and let simmer for about five minutes. Add 2 cups of fresh spinach and cook until spinach is wilted.
4. Assemble the amazingness. Spoon some of the spinach/sauce mixture onto a plate. Then place one slice of roasted eggplant on top, add a spoonful of the vegan ricotta, layer with another slice of eggplant, add more ricotta, top with a third slice of eggplant and finish the stack with some of the spinach mixture. Sprinkle with Parmesan cheese and serve!
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