Dinner

Tofu, eggplant and zucchini is for Dinner.

Tofu, eggplant and zucchini takes 30 minutes to prepare.

Tofu, eggplant and zucchini takes 50 minutes to cook.

Tofu, eggplant and zucchini makes 6 servings.

The ingredients for Tofu, eggplant and zucchini are:

* *Zucchini (1 Serving = A large Zucchini (11 oz.)), 1 serving
* Eggplant, fresh, .5 eggplant, unpeeled (approx 1-1/4 lb
* *BEST CHOICE DICED TOMATO, 14.5 oz
* Onions, raw, 1 medium (2-1/2" dia)
* *Balsamic Vinegar, 1 tbsp
* Tofu, firm, 0.5 block
* egg white, fresh, .5 large
* Bread crumbs, dry, grated, plain, .35 cup
* Parmesan Cheese, grated, 2 tbsp
* Parsley, dried, 1 tbsp
* Pepper, red or cayenne, 1 tsp
* *Emeril's Italian Seasoning, 2 tsp
* Salt, 1 dash
* Pepper, black, 3 dash
* Bertolli EVOO 1TBSP

Here is how you make Tofu, eggplant and zucchini:

Makes 4 large servings.VEGGIE PREPPeel zucchini and cube. Cut eggplant into slices. I used 4 small sicilian eggplants. Cut a medium onion into slices.TOFU PREPCut cube in half and then slice 1/2 into triangles. Store the extra 1/2. Combine breadcrumbs and parmesan cheese. Combine milk and egg white. Dip tofu into egg mixture and then into bread crumbs. Place in a pan on medium heat. Turn after 4 minutes.In a glass pan, lay down eggplant and add spices/herbs. Add zucchini then tofu. Top with diced tomatoes. Cook for 40 minutes on 350 Degrees. Add cheddar cheese and then uncover for 10 minutes.Number of Servings: 6Recipe submitted by SparkPeople user SENORITARACHAEL.

The nutritional information for Tofu, eggplant and zucchini is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 162.2

• Total Fat: 9.0 g
• Cholesterol: 10.5 mg
• Sodium: 319.7 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 3.7 g
• Protein: 10.5 g