Rhonda's Vegan Eggplant Parmesean
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Clove Garlic1 Medium onion2 Cans Diced Tomatoes1 Tbsp Basil1 Tbsp Oregano2 Eggplants2 Slices Whole Wheat Bread (We used Dempster's Healthy Way)1/2 Cup Soymilk1 Block Soft Tofu (about 530g)1 Tsp Salt1 Tsp Pepper
Sautee garlic and onions in a small amount of water. Add canned tomatos and spices. Simmer.
Dry sliced bread in oven until hard. Dry in Oven on low heat, about 300 for half an hour. Watch to make sure bread dries without toasting. Blend into breadcrumbs.
Slice eggplants into 1 inch pieces. Coat in Soymilk. Coat in Breadcrumbs.
Coat baking pan in olive oil and Place coated eggplant on top. Bake at 375 until crispy, about 20 mins. Flip and bake for another 20 minutes.
Crumble soft tofu with salt and pepper.
In an 8x8 baking dish, layer tomato sauce, eggplant and tofu. Create two layers, finishing with a little bit of sauce on top to keep tofu moist during baking.
Bake at 375 for 60 minutes or until bubbling and brown.
Baked in an 8x8 pan, makes 6 large servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MEGHANISM.
Dry sliced bread in oven until hard. Dry in Oven on low heat, about 300 for half an hour. Watch to make sure bread dries without toasting. Blend into breadcrumbs.
Slice eggplants into 1 inch pieces. Coat in Soymilk. Coat in Breadcrumbs.
Coat baking pan in olive oil and Place coated eggplant on top. Bake at 375 until crispy, about 20 mins. Flip and bake for another 20 minutes.
Crumble soft tofu with salt and pepper.
In an 8x8 baking dish, layer tomato sauce, eggplant and tofu. Create two layers, finishing with a little bit of sauce on top to keep tofu moist during baking.
Bake at 375 for 60 minutes or until bubbling and brown.
Baked in an 8x8 pan, makes 6 large servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MEGHANISM.
Nutritional Info Amount Per Serving
- Calories: 159.0
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 660.1 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 7.6 g
- Protein: 9.8 g