This recipe was originally posted on TryVeg.com.
- 1 large eggplant, cut lengthwise into 12 1/4-inch thick slices
- 1 medium onion, chopped
- 8 ounces of firm tofu, mashed
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 teaspoon basil
- 1/4 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- dash of nutmeg
- 2 tablespoons whole wheat flour (optional)
- 2 cups marinara sauce
- Freshly chopped basil or cilantro, optional for garnish.