Eggplant Parmesean-vegan

[Guest guest]

I got creative,and made a recipe, under 200 calories. I cut and paste this from

my blog. The pictures are there:

 

http://www.vegawesome.com/2009/10/creativity.html

 

1 medium egg plant

6 fresh mushrooms

1/4 cup red pepper

A few green onion tops

2 ounces firm tofu, drained well

2 teaspoons of garlic from the jar

2 tablespoons prepared spaghetti sauce

1 teaspoon nutritional yeast

Panko bread Crumbs, McCormick brand, pepper, garlic flavored

soy mozerella cheese, about a table spoon

 

Cut the egg plant in half in the middle, then split the halves. Spoon out the

insides, to create a bowl, you will have 2 halves of a bowl.

 

Drain the tofu, and use your mini chopper to mix the tofu, eggplant chunks,

nutritional yeast, and garlic to a ricotta cheese consistency. Then, place the

mixture in a pan,and brown it slightly on the stove. Browning it causes it to

have a ricotta cheese look and taste.

 

Put this aside.

 

Chop the red bell pepper finely, but donot puree. Add the green onion tops,and

chop them through with the red pepper. Set this aside.

 

Place mushrooms in the chopper, and finely chop them,and set it aside.

 

Now, I put tinfoil in the baking sheet,and coated the tin foil with non sticking

spray. Oven to 400.

 

Coat each half of egg plant with spaghetti sauce. Then, layer it like this:

Tofu, mushrooms, red pepper, soy mozerella, tofu, mushrooms, red pepper, soy

mozerella. Top each with Panko Bread Crumbs, and place in the oven for 30

minutes. This serves one.

 

It tastes amazing.

[Guest guest]

This looks and sounds wonderful. Thanks for the post

 

 

 

 

 

 

 

[Guest guest]

Thankyou. It was actually quite good, and spicey, and very tastey.

 

, Michelle Richard

<the_naked_seamstress wrote:

>

> This looks and sounds wonderful. Thanks for the post