Rhonda's Vegan Eggplant Parmesean
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Rhonda's Vegan Eggplant Parmesean calories by ingredient
Introduction
My mom's famous vegan eggplant parmesean. Simple and delicious! Non-vegans will just assume you're using a very low-fat mozzarella. Add chilis to your tomato sauce if you like some spice. You can also use canned tomato sauce and pre-packaged breadcrumbs if you are short on time. Just make sure to take the differences in the nutritional information into account! My mom's famous vegan eggplant parmesean. Simple and delicious! Non-vegans will just assume you're using a very low-fat mozzarella. Add chilis to your tomato sauce if you like some spice. You can also use canned tomato sauce and pre-packaged breadcrumbs if you are short on time. Just make sure to take the differences in the nutritional information into account!Number of Servings: 6
Ingredients
-
1 Clove Garlic
1 Medium onion
2 Cans Diced Tomatoes
1 Tbsp Basil
1 Tbsp Oregano
2 Eggplants
2 Slices Whole Wheat Bread (We used Dempster's Healthy Way)
1/2 Cup Soymilk
1 Block Soft Tofu (about 530g)
1 Tsp Salt
1 Tsp Pepper
Directions
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.
