Eggplant Parmesan

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* Exported from MasterCook *

 

Eggplant Parmesan

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup safflower oil

1/2 cup minced onion

1 teaspoon minced garlic

1 16 oz can tomato puree

1 tablespoon minced fresh basil, or 1 teaspoon dried

salt and freshly ground black pepper

1 1/2 pounds eggplant

1 cup bread crumbs

2 cups firm tofu -- drained and crumbled

2 tablespoons minced fresh parsley

1/4 cup soy Parmesan or mozzarella (optional)

 

Preheat the broiler. Heat 1 tablespoon of the oil in a medium saucepan over

medium heat. Add the onion and cook 5 minutes, or until softened. Add the

garlic and cook 2 minutes longer. Add the tomato puree, basil, and salt and

pepper to taste. Stir well and bring to a boil. Lower the heat and simmer for

about 15 minutes. Slice the eggplant very thinly. Brush each slice with a

liittle of the remaining oil on both sides, then dip into the bread crumbs. Put

the slices on a baking sheet and broil until tender, about 2 minutes, turning

once; remove the pan from the oven and set aside. Turn the oven down to 350

degrees. In a bowl, combine the tofu, parsley, and salt and pepper to taste,

and mix well. Arrange half of the eggplant slices in a lightly oiled baking

dish, top with half of the tofu mixture, and spread half of the tomato sauce on

the tofu mixture. Repeat the layers. Bake 20 minutes. If using soy cheese,

remove the casserole from the oven, sprinkle on the cheese!

, and bake 5 minutes longer.

 

 

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Per serving: 212 Calories (kcal); 10g Total Fat; (42% calories from fat); 5g

Protein; 27g Carbohydrate; 0mg Cholesterol; 461mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0