Dinner

Vegan Eggplant Parmigianna is for Dinner.

Vegan Eggplant Parmigianna takes 30 minutes to prepare.

Vegan Eggplant Parmigianna takes 45 minutes to cook.

Vegan Eggplant Parmigianna makes 4 servings.

The ingredients for Vegan Eggplant Parmigianna are:

Onions, raw, 1 cup, chopped (remove)
Mori-Nu, Tofu, silken, lite firm, 350 grams (remove)
Lightlife - Smart Ground, Original (1/3 C, 55g / Serving), 125 gram(s) (remove)
*Carrot, one medium, chopped
Cilantro, raw, .5 cup
Oregano, fresh 1/4 cup
Basil, fresh 1/4 cup
large Eggplant, fresh, sliced,
Lucini Tomato olive Basil Sauce, 2 cup (remove)

Here is how you make Vegan Eggplant Parmigianna:

Thin slice the eggplant 1/4 in each. Fry the eggplant slices on a nostick pan with light cooking spray. Use a food processor to puree the onions, oregano, basil, carrots, then add the tofu and smart ground and puree to a thick paste. Layer the eggplant in a pyrex square dish, followed by a layer of the puree followed by a layer of the lucini sauce and repeat these three layers again. Cook at 350 degrees for 45 minutes (till bubbling).Serving Size:?makes 4 substantial servings.Number of Servings: 4Recipe submitted by SparkPeople user NOSYNTH.

The nutritional information for Vegan Eggplant Parmigianna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 182.3

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 814.4 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 6.9 g
• Protein: 15.4 g

The dietary needs meet for Vegan Eggplant Parmigianna is Vegan