Vegan Eggplant Parmigianna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
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)
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.
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.
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
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