Italian Baked Eggplant With Seitan

Name: Italian Baked Eggplant With Seitan
Prep time: 2 h 28 min
Cook time: 2 h 28 min
Total time: 2 h 28 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters fresh baby spinach; 794 grams can whole tomatoes, pulsed finely in food processor; 6 servings Coarse salt and freshly ground black pepper; 1 medium eggplant, sliced crosswise, 1/4 inch thick; 2 Tbsps whole ground flaxseed meal; 3 cloves garlic, minced; 118 milliliters non-dairy creamer or non-dairy milk; 2 teaspoons nutritional yeast; 8 Tbsps extra-virgin olive oil; 1 Tbsp chopped fresh oregano; 227 grams All-Purpose Seitan, drained and thinly sliced; 355 milliliters whole-wheat breadcrumbs

Italian Baked Eggplant With Seitan might be just the main course you are searching for. One serving contains 486 calories, 19g of protein, and 23g of fat. This recipe serves 6. This recipe is typical of Mediterranean cuisine. Head to the store and pick up garlic, non-dairy milk, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 28 minutes.