Vegan Eggplant Parmigianna

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
Onions, raw, 1 cup, chopped (remove)Mori-Nu, Tofu, silken, lite firm, 350 grams (remove)Lightlife - Smart Ground, Original (1/3 C, 55g / Serving), 125 gram(s) (remove)*Carrot, one medium, choppedCilantro, raw, .5 cupOregano, fresh 1/4 cupBasil, fresh 1/4 cuplarge Eggplant, fresh, sliced,Lucini Tomato olive Basil Sauce, 2 cup (remove)
Directions
Thin slice the eggplant 1/4 in each. Fry the eggplant slices on a nostick pan with light cooking spray. Use a food processor to puree the onions, oregano, basil, carrots, then add the tofu and
smart ground and puree to a thick paste. Layer the eggplant in a pyrex square dish, followed by a layer of the puree followed by a layer of the lucini sauce and repeat these three layers again. Cook at 350 degrees for 45 minutes (till bubbling).
Serving Size: makes 4 substantial servings.

Number of Servings: 4

Recipe submitted by SparkPeople user NOSYNTH.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 182.3
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 814.4 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 15.4 g

Member Reviews