Cook mode

Ingredients

Method

Useful swaps

  • Covered-skillet eggplant lasagna: Slice 260 g eggplant into 8 mm rounds and sear them in 8 g olive oil for 3 minutes per side. Simmer 160 g canned tomatoes, 20 g tomato paste, 3 g garlic, 1 g oregano, 0.5 g fine salt, and 0.3 g black pepper for 8 minutes. Mash 250 g gluten-free tofu with 80 g spinach, 25 g gluten-free nutritional yeast, 4 g olive oil, 12 g lemon juice, and 2 g garlic. Layer one-third tomato sauce, half the eggplant, all tofu ricotta, one-third sauce, the second eggplant half, and the final sauce in a covered skillet; cook over low heat for 10 minutes to 165°F, rest for 5 minutes, and serve. Remains vegan, dairy-free, low-carb, and gluten-aware with reviewed packaged labels. Contains soy; use tofu and nutritional yeast explicitly labeled gluten-free. The covered-skillet method preserves every measured ingredient and compiled nutrition.
  • Tofu ricotta eggplant boats: Halve 260 g eggplant lengthwise, scoop and chop the centers, brush the shells with 8 g olive oil, and roast at 425°F for 12 minutes. Simmer the chopped eggplant with 160 g canned tomatoes, 20 g tomato paste, 3 g garlic, 1 g oregano, 0.5 g fine salt, and 0.3 g black pepper for 8 minutes. Mash 250 g gluten-free tofu with 80 g spinach, 25 g gluten-free nutritional yeast, 4 g olive oil, 12 g lemon juice, and 2 g garlic. Divide tomato filling and tofu ricotta between both shells, bake for 15 minutes to 165°F, rest for 5 minutes, and serve. Remains vegan, dairy-free, low-carb, and gluten-aware with reviewed packaged labels. Contains soy; use tofu and nutritional yeast explicitly labeled gluten-free. The stuffed-eggplant format uses the complete measured serving with unchanged nutrition.

Storage and reheating

  • Refrigerate for up to 3 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Microwave, Pan.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.