• prep: 25 min
• cook: 20 min
• total: 45 min

servings:

• 2 medium eggplants, peeled and sliced lengthwise 1/2” thick
• 4 tablespoons olive oil
• 1 tsp salt and pepper
• 1 block of tofu (I used firm)
• 1/4 teaspoon salt
• 1 1/2 teaspoons garlic salt
• 1 cup chopped kale (removed from stems, shredded)
• 1 tablespoon nutritional yeast
• 4 tablespoon chopped basil
• 1 tablespoon lemon juice
• 3/4 cup Follow Your Heart Parmesan vegan cheese (more for topping)
• 1 tablespoon olive oil
• 1/2 sweet onion, chopped
• 1 can of organic whole peeled tomatoes, chopped, save the juice
• 4 cloves garlic, chopped
• 1 tbs red wine vinegar
• 1 tbs red pepper
• salt and pepper (1/2 teaspoon of each)
• 1 cup kale, (removed from stems, shredded)

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