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Italian Baked Eggplant With Seitan

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1 medium eggplant, sliced crosswise, 1/4 inch thick

Coarse salt and freshly ground black pepper

8 tablespoons extra-virgin olive oil

1/2 small onion, finely chopped (about 1/2 cup)

3 cloves garlic, minced

1 can (28 ounces) whole tomatoes, pulsed finely in food processor

1 tablespoon chopped fresh oregano

1 1/2 cups whole-wheat breadcrumbs

2 teaspoons nutritional yeast

8 ounces All-Purpose Seitan, drained and thinly sliced

1/2 cup non-dairy creamer or non-dairy milk

2 tablespoons whole ground flaxseed meal

2 cups fresh baby spinach

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