Vegetarian

Eggplant Parm with Chao Shreds, Cottage Cheese and plant-based protein is for Dinner.

Eggplant Parm with Chao Shreds, Cottage Cheese and plant-based protein takes 60 minutes to prepare.

Eggplant Parm with Chao Shreds, Cottage Cheese and plant-based protein takes 60 minutes to cook.

Eggplant Parm with Chao Shreds, Cottage Cheese and plant-based protein makes 8 servings.

The ingredients for Eggplant Parm with Chao Shreds, Cottage Cheese and plant-based protein are:

2 eggplant, peeled (yield from 1 Eggplant, fresh
2 large (7-1/4" to 8-1/2" long) Carrots, raw
3.5 cup Daisy Cottage Cheese 2% Milk Low Fat
1 serving Tofurky Plant-Based Original Sausage Italian - 1 link (99g)
2 cup MorningStar Farms Grillers Crumbles .5 cup
30 serving Olive Oil Pam (0.5g = 0.6sec spray)
4 oz Field Roast Vegan Chao Shreds 1oz
1 medium (2-1/2" dia) Onions, raw
3 serving Garlic - minced (1 tsp) (by ELLERCADE)
3.5 cup Hunts 100% Natural Fire Roasted Diced Tomato
10 tbsp Tuttorosso Tomato Paste
2 tbsp Basil
3.25 cup Tuttorosso Italian Style Tomato Sauce with Basil, Garlic & Olive Oil

Here is how you make Eggplant Parm with Chao Shreds, Cottage Cheese and plant-based protein:

Preparing the EggplantPeel and slice 2 eggplants into thin strips.Salt the eggplant and let it sweat for 1 hour.Lay the eggplant on two baking sheets and spray with olive oil cooking spray.Bake the eggplant at 450 for 30 minutes flipping them halfway.(Afterwards set the oven to 350)Making the Mixture for LayeringSautee the MorningStar Farms crumbles, onion, garlic, and thinly sliced LifeLight Italian Sausage until onion is translucent.Shred the carrots and add them to the Crumble mixture.Making the Italian Style Tomato SauceAdd to saucepan and heat:1 28oz can of Tuttorosso Italian Tomato Sauce2 14.5oz cans of Hunts Fire Roasted Dice Tomatoes1 6oz can Tuttorosso Tomato Paste2 Tbl Dried BasilStage the Layers of FlavorSpray the 9"x13" baking dish with Olive Oil cooking spray.Make 1 layer of eggplant covering the bottom of the panSpoon Italian Style Tomato Sauce over the eggplant.Cover eggplant with a layer of the Crumble Filling.Spoon Serving spoon of Cottage Cheese on each of 8 servingsSprinkle Chao Shreds over the whole panAdd a second layer of eggplant and repeat the layering as follows:Crumble FillingTomato Sauce Dollops of Cottage CheeseTop with Italian-Style Tomato SauceSprinkle Chao Shreds on topBake in the oven at 350 degrees for 30 minutesServing Size: Makes 8 servings in a 9"x13" baking pan.Number of Servings: 8Recipe submitted by SparkPeople user SFALLON67.

The nutritional information for Eggplant Parm with Chao Shreds, Cottage Cheese and plant-based protein is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 321.3

• Total Fat: 10.2 g
• Cholesterol: 8.8 mg
• Sodium: 1,398.1 mg
• Total Carbs: 57.9 g
• Dietary Fiber: 10.5 g
• Protein: 24.4 g

Eggplant Parm with Chao Shreds, Cottage Cheese and plant-based protein is Italian cuisine.

The dietary needs meet for Eggplant Parm with Chao Shreds, Cottage Cheese and plant-based protein is Vegetarian