Italian

Eggplant Spiral Bake is for Dinner.

Eggplant Spiral Bake takes 65 minutes to prepare.

Eggplant Spiral Bake takes 80 minutes to cook.

Eggplant Spiral Bake makes 8 servings.

The ingredients for Eggplant Spiral Bake are:

1 lb eggplant, cut into 1" cubes
8 oz high-fibre rotini pasta
1 medium white onion, diced
8 oz sliced cremini mushrooms
4 cloves garlic, minced
1 (28-oz) can no-salt-added diced tomatoes (undrained)
1 (28-oz) can crushed tomatoes
1/2 tbsp oregano
1 tsp dried basil
1 sprig fresh thyme, de-stemmed
1 sprig fresh rosemary, de-stemmed
1/2 tsp smoked paprika
1/2 tsp salt
1 tsp black pepper
1 tbsp lemon juice, divided
12.3 oz low-fat silken tofu (Mori Nu)
10 oz frozen chopped spinach, thawed and squeezed dry
1/4 tsp nutmeg
pinch red pepper flakes
zest of 1 lemon
1/4 tsp salt
6 oz Vegan "Mozzarealla" cheese (I used Galaxy brand)

Here is how you make Eggplant Spiral Bake:

Preheat oven to 400F. Line a baking sheet with parchment or foil.Place eggplant in a single layer on the sheet. Roast 35 minutes, stirring twice during cooking.Cook pasta in a pot of boiling, salted water 2 minutes shy of it's "al dente" cook time. Drain and set aside.Meanwhile, cook onions and mushroom in a small mount of water or non-stick cooking spray until the onion begins to colour. Add garlic and cook until it becomes fragrant. Stir in both tomatoes, herbs, slalt, pepper and 1 tsp lemon juice. Reduce heat and cook for 50 minutes. Spread a thin layer of sauce in the bottom of a 9x13" pan, then add eggplant and cooked pasta to the pot and stir to coat well. Set aside.In a food processor, puree tofu, nutmeg, pepper flakes, lemon zest, salt and remaining lemon juice.Pulse in spinach. Swirl into pasta mixture gently and turn the whole mixture into the pan. Cover the tip with Vegan cheese"Cover and bake 1 hour, then uncover and bake another 20 minutes. Cool 10 minutes and serve.Number of Servings: 8Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Eggplant Spiral Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 211.8

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 841.1 mg
• Total Carbs: 45.5 g
• Dietary Fiber: 15.7 g
• Protein: 12.9 g

Eggplant Spiral Bake is Italian cuisine.

The dietary needs meet for Eggplant Spiral Bake is Vegan