Spinach and Ricotta Eggplant Delight

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

Ingredients

• 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

Instructions

• 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