Eggplant Parmesean 90% Vegan
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Eggplant Parmesean 90% Vegan calories by ingredient
Introduction
This dish is way tasty! It is a variation of the recipe from Eskimokisses1. It is almost vegan...the veggie shred cheese has casein in it. But if you have a store that carries a tasty vegan cheese, you can substitute it. I, on the other hand, have yet to find such a cheese that actually tastes good. This dish is way tasty! It is a variation of the recipe from Eskimokisses1. It is almost vegan...the veggie shred cheese has casein in it. But if you have a store that carries a tasty vegan cheese, you can substitute it. I, on the other hand, have yet to find such a cheese that actually tastes good.Number of Servings: 5
Ingredients
-
1 Eggplant, sliced (usually slices into 5 pieces)
1 Large Tomato, sliced into 10 slices
1 Clove of Garlic, chopped
1 and 1/4 Cup Veggie Shreds Mozzarella Soy Cheese
10 Tbsp Tofutti Better Than Sour Cream
10 Tbsp Silk Soy Milk, Light
Paprika
Onion Salt
Italian Seasoning
Pepper
Directions
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.