Spinach and Ricotta Eggplant Delight

Spinach and Ricotta Eggplant Delight

Serves 3 – 360 Calories Per Serving – 22g fat/29g carbs/11g protein



  • 1 Eggplant
  • 1 T Olive Oil
  • 24oz Can Diced Tomatoes
  • 1 Shallot
  • 1 Tsp Garlic Powder
  • 1 Tsp Oregano
  • 1 Tsp Basil
  • 1 Container Vegan Ricotta Cheese
  • 1 Cup Vegan Mozzarella Cheese
  • 6 Cups Spinach
  • 1 Tsp Pepper
  • Sea Salt as Needed



  • Pre-heat oven to 350 and line baking sheet with parchment paper
  • Cut eggplant into long thin slices and place on baking sheet, drizzling with half of olive oil, and baking for 15 minutes
  • Add olive oil to a large skillet and wilt spinach over medium heat
  • Remove from skillet and mix together with ricotta and sea salt
  • Add tomatoes, garlic, diced shallot, basil, oregano, pepper, and salt to the skillet and let simmer
  • Scoop the ricotta mixture onto one half of the eggplant slices and fold, placing in a baking dish
  • Top with tomato sauce and mozzarella and bake for 20 minutes

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