Eggplant Tempeh Bolognese

gluten-free, vegetarian


1 eggplant, sliced ½” thick rounds

3 tbsp olive oil

¼ cup Parmesan cheese

2 garlic cloves

1 egg

2 tbsp basil

1 tempeh

2 jars of arrabiata sauce (such as Rao’s)


Preheat oven to 425˚.

Place eggplant on parchment baking sheet and drizzle with 2 tbsp olive oil.Roast for 35 minutes.

In a food processor combine eggplant, Parmesan cheese, garlic, egg, basil and tempeh. Process until mostly smooth. Roll into ½” “meatballs”.

Heat a large pan to medium heat and add olive oil. Add eggplant/tempeh balls. Cook for 3-5 minutes per side.

Place “meatballs” in a slow cooker with arrabiata sauce and allow to cook for 2-3 hours.

The balls will fall apart, leaving some chunks and some balls.

Serve with pasta of choice.

Tempeh: made from fermented soybeans, tempeh is an easily digestible source of plant protein. While tofu is a more popular soy product, we like tempeh not only because it’s fermented, but because it’s less processed.