Forks Meal Planner, Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.0 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh3.0 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)135.0 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g12.0 oz Westsoy Organic Unsweetened Plain Soy Milk3.0 tbsp Sprouts, Organic Unsalted Tahini1.5 tsp Simply Organic Italian Seasoning1.5 tsp Simply Organic Paprika16.0 oz Delverde Wholewheat Organic Linguine3.5 cup Bertolli Organic Olive Oil, Basil & Gatlic Marinara Sauce
Preheat oven 425.
Whisk together plant milk and tahini.
In a shallow dish combine panko, nutritional yeast, Italian seasoning and paprika.
Dip eggplant (sliced 1/2 inch) in milk wash then dredge in panko. Place on baking sheet (covered with parchment paper). Sprinkle remaining breadcrumbs as needed over eggplant.
Bake until eggplant is tender (about 15 min).
Meanwhile, cook linguine according to package.
Warm marinara in saucepan. Toss with linguine.
Top with eggplant and sprinkle additional nutritional yeast if desired.
Serving Size: Serves 6
Number of Servings: 6.0
Recipe submitted by SparkPeople user KELSRYEARTH.
Number of Servings: 6.0
Recipe submitted by SparkPeople user KELSRYEARTH.
Nutritional Info Amount Per Serving
- Calories: 559.2
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 650.9 mg
- Total Carbs: 95.8 g
- Dietary Fiber: 14.0 g
- Protein: 19.7 g