Italian Roasted Eggplant with Tofu

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 451.5
  • Total Fat: 21.1 g
  • Cholesterol: 10.1 mg
  • Sodium: 321.5 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 13.2 g
  • Protein: 31.2 g

View full nutritional breakdown of Italian Roasted Eggplant with Tofu calories by ingredient


Introduction

Can use mix of any Italian seasoning. Can use mix of any Italian seasoning.
Number of Servings: 2

Ingredients

    1 tbsp Basil
    1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
    1 clove Garlic
    1 cup, chopped Onions, raw
    3 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
    1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, fresh
    1 tbsp Extra Virgin Olive Oil
    13.50 oz Tofu, Extra Firm, Nasoya
    28 grams Parmesan Cheese, shredded

Directions

Dice tofu and sit in refrigerator with olive oil and seasoning for half day or more. Peel, salt and paper towel to get the water out of the eggplant then dice. Roast veges for 40 minutes at 400 degrees adding the tofu 20 minutes before the veges are caramelized. If watery and not carmelized increase cooking time or leave in oven after you turn it off.

Serving Size: Makes two servings