Gluten-Free, Vegan, Serves 2
- 1 large eggplant
- 1/2-1 cup marinara sauce
- 2 garlic cloves minced
- 1/2 yellow onion minced
- 1 cup baby spinach
- sea salt and pepper to taste
- 3/4 cup vegan mozzarella cheese
- 1/4 cup oregano chopped
- crushed red pepper to taste
Directions:
Preheat the oven to 400 degrees F. Cut eggplant into 1/4-1/3 inch thick. Brush olive oil on each side of the eggplant and place it on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Place in the oven for 7-10 minutes or until the eggplant is hot and start to cook down. In a skillet add 1/2 Tbsp olive oil, garlic, and onions. Cook until soft seasoning with salt and pepper. Add sauce and spinach to the skillet and cook for 1-2 additional minutes. Remove the eggplant slices from the oven, and top each with the onion spinach mixture. Sprinkle with cheese and oregano. Place into the oven for approximately 5 minutes or until cheese has melted. Serve hot with fresh oregano and red pepper.