Vegan Eggplant Parmigianna

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Submitted by:

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.

Rate This Recipe