Cut the eggplant in half lengthwise. Scoop out the middle of the vegetable, so there is ½-inch of the flesh left inside the skin. Sprinkle salt liberally over the removed contents and the halved eggplant. Set aside for 30 minutes, allowing the salt to remove the bitter flavor.
Toss together the olive oil, tofu, and onion in a medium saucepan. Place it on the stove and set the heat to medium-high.
Toss the contents of the pan until the tofu is browned and the onions and garlic are caramelized – between 3 and 5 minutes.
Add the basil, oregano, and black pepper and cook for another minute until fragrant.
Spoon in the tomato paste, chopped tomato and vegetable stock.
Reduce the heat to medium and allow the mixture to thicken.
Rinse the salt off of the eggplant pieces and pat them dry with paper towel.
Chop the removed middle pieces of the eggplant finely and add them to the simmering tomato mixture.
Salt the mixture to taste, and simmer until almost all liquid is evaporated and it has thickened to a texture similar to a paste.
Lightly grease a 8-inch by 8-inch baking dish with olive oil.
Set the eggplant halves in the dish, hollowed interiors up.
Line each hollow with the fresh spinach leaves, divided evenly between each half.
Spoon the thick tomato mixture in to the top of the eggplants, creating two even mounds on top of the hollowed vegetable halves.
Sprinkle on the cheese, if desired, or omit it for a lower-fat version.
Insert the baking dish in to the oven.
Cook for 45 minutes, or until the edges of the mixture are browned, and the eggplant is soft when pierced with a fork.
Remove and serve alongside pasta, rice or a salad.
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