ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
You're gonna want to bookmark this recipe. It's one of my favorite Model Meals of all time! Plus, it's a vegan Whole30 compliant meal which feels like an added bonus - tons of great veggies in this one!
I wish I could stand outside a busy street with a wagon full of Eggplant Marinara's shouting like Oprah "you get an Eggplant Marinara! And you get an Eggplant Marinara! Everyone gets Eggplant Marinara!" Because nobody will understand just how delicious (and simple) this recipe is until they taste it for themselves.
So, if you're hungry for a deep and rich tomato sauce, perfectly seasoned and crispy eggplant, and creamy and smooth cashew cream to bring it all together, then you can whip up this baby in no time.
*use organic ingredients whenever possible*
1 medium eggplant, cut into 1/2 inch slices
2 tablespoons almond meal
1 can San Marzano tomatoes
1/4 cup onion, diced
1.5 tablespoons garlic, minced
1.5 cups spinach
4 tablespoons extra virgin olive oil
1/2 tablespoon balsamic vinegar
1/2 cup cashews
2 tablespoons nutritional yeast
Plan ahead the night before and soak your cashews in 1 cup of water overnight. The next day, drain the cashews and put in the blender, along with 1 cup of fresh water. Blend until smooth. Set aside.
Pre-heat oven to 425* and line a baking sheet with parchment paper. In a medium mixing bowl, stir to combine the almond meal and nutritional yeast. Dredge the eggplant in the mixture, lay them evenly on the baking sheet, and bake for 20 minutes, then flip the slices and bake for another 20 minutes (or until each side is golden brown and starting to crisp).
While the eggplant is baking, pour 2 tablespoons of the olive oil in a medium-sized pot over medium heat. Once hot, add the onions, and cook for 2-3 minutes until translucent. Add the garlic and stir continually to prevent burning. After about 30 seconds (or once the garlic is aromatic), add the tomato sauce and balsamic vinegar. Bring to a boil then reduce to a simmer, letting it sit for about 10-15 minutes. Pour into blender or use an immersion blender to blend the sauce. Say blend one more time.
Add the remaining 2 tablespoons of olive oil to a pan over medium-low heat. Once hot, add the spinach and stir just a few minutes until wilted. Remove from heat.
Split the spinach into 2 servings and plate them. Place 4 eggplant slices on each plate, spoon tomato sauce over it, and a dollop (about a tablespoon) of cashew cream to top it off. Enjoy!