Vegan Eggplant Parmigianna
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Vegan Eggplant Parmigianna calories by ingredient
Introduction
I am trying to make a satisfying vegan version of this wonderful entre. I am trying to make a satisfying vegan version of this wonderful entre.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, chopped
Cilantro, raw, .5 cup
Oregano, fresh 1/4 cup
Basil, fresh 1/4 cup
large 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.
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.