Eggplant Parmesean 90% Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Eggplant, sliced (usually slices into 5 pieces)1 Large Tomato, sliced into 10 slices1 Clove of Garlic, chopped1 and 1/4 Cup Veggie Shreds Mozzarella Soy Cheese10 Tbsp Tofutti Better Than Sour Cream10 Tbsp Silk Soy Milk, LightPaprikaOnion SaltItalian SeasoningPepper
Preheat oven to 400 degrees Fahrenheit.
Spray a large baking dish with fat-free vegetable cooking spray.
Lay the eggplant slices in a single layer inside the dish.
Sprinkle pepper, onion salt, italian seasoning, and garlic over the slices.
Lay 2 slices of tomato over the eggplant. Sprinkle 1/4 cup of veggie shreds soy cheese (or other cheese) over each slice.
In a small bowl, combine the sour cream and soy milk, and mix it together until it is liquid. Drizzle 2 Tbsp of the mixture over the cheese-covered eggplant.
Top with paprika and onion salt.
Bake at 400 degrees for 30 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user C25K_CATHERINE.
Spray a large baking dish with fat-free vegetable cooking spray.
Lay the eggplant slices in a single layer inside the dish.
Sprinkle pepper, onion salt, italian seasoning, and garlic over the slices.
Lay 2 slices of tomato over the eggplant. Sprinkle 1/4 cup of veggie shreds soy cheese (or other cheese) over each slice.
In a small bowl, combine the sour cream and soy milk, and mix it together until it is liquid. Drizzle 2 Tbsp of the mixture over the cheese-covered eggplant.
Top with paprika and onion salt.
Bake at 400 degrees for 30 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user C25K_CATHERINE.
Nutritional Info Amount Per Serving
- Calories: 195.5
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 432.7 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 3.2 g
- Protein: 7.8 g
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