Eggplant, Tofu and Pasta bake

Eggplant, Tofu and Pasta bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 380.1
  • Total Fat: 14.1 g
  • Cholesterol: 16.4 mg
  • Sodium: 531.6 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 6.2 g
  • Protein: 22.2 g

View full nutritional breakdown of Eggplant, Tofu and Pasta bake calories by ingredient
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Delicious, nutritious and easy! Delicious, nutritious and easy!
Number of Servings: 6


    1 Tbs olive oil
    1 large eggplant
    1 tsp garlic powder
    1 block firm tofu cut into cubes
    1/2 onion chopped
    1 1/2 cups Chunky Ragu Tomato, Basil and Italian Cheese sauce
    6 oz. part skim milk, mozzarella cheese
    6 oz. Heartland Organic Rotini whole grain pasta


Preheat oven to 350 degrees.

Place olive oil in baking dish (9x13) and spread to coat. Set aside.

Wash eggplant and slice into 1 inch thick slices - then quarter the slices to make nice-sized chunks. Add to baking dish and toss to spread oil throughout eggplant chunks. Sprinkle the garlic powder over chunks. Add chopped onion and cubed tofu. Pour Ragu sauce over vegetables and stir to coat evenly. Sprinkle half of the grated cheese on top and bake for 30 minutes.

While eggplant is baking - cook pasta acording to package directions.

After it has baked for 30 minutes, remove eggplant from oven - stir in the prepared pasta and sprinkle the remaining mozzarella cheese on top. Bake for an additional 10 minutes. Remove from oven and allow to sit for five minutes before serving.

Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user RDEPASS.

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Member Ratings For This Recipe

  • i didn't follow the recipe exactly because i used fresh tomato sauce and not as much cheese so maybe that made a difference. i wasn't crazy about it though the idea of adding some protein to pasta and veg recipes is a good one - 3/17/08

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