Vegetarian

Rhonda's Vegan Eggplant Parmesean is for Dinner.

Rhonda's Vegan Eggplant Parmesean takes 60 minutes to prepare.

Rhonda's Vegan Eggplant Parmesean takes 60 minutes to cook.

Rhonda's Vegan Eggplant Parmesean makes 6 servings.

The ingredients for Rhonda's Vegan Eggplant Parmesean are:

1 Clove Garlic
1 Medium onion
2 Cans Diced Tomatoes
1 Tbsp Basil
1 Tbsp Oregano
2 Eggplants
2 Slices Whole Wheat Bread (We used Dempster's Healthy Way)
1/2 Cup Soymilk
1 Block Soft Tofu (about 530g)
1 Tsp Salt
1 Tsp Pepper

Here is how you make Rhonda's Vegan Eggplant Parmesean:

Sautee garlic and onions in a small amount of water. Add canned tomatos and spices. Simmer.Dry sliced bread in oven until hard. Dry in Oven on low heat, about 300 for half an hour. Watch to make sure bread dries without toasting. Blend into breadcrumbs.Slice eggplants into 1 inch pieces. Coat in Soymilk. Coat in Breadcrumbs.Coat baking pan in olive oil and Place coated eggplant on top. Bake at 375 until crispy, about 20 mins. Flip and bake for another 20 minutes.Crumble soft tofu with salt and pepper.In an 8x8 baking dish, layer tomato sauce, eggplant and tofu. Create two layers, finishing with a little bit of sauce on top to keep tofu moist during baking.Bake at 375 for 60 minutes or until bubbling and brown.Baked in an 8x8 pan, makes 6 large servings.Number of Servings: 6Recipe submitted by SparkPeople user MEGHANISM.

The nutritional information for Rhonda's Vegan Eggplant Parmesean is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 159.0

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 660.1 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 7.6 g
• Protein: 9.8 g

Rhonda's Vegan Eggplant Parmesean is Italian cuisine.

The dietary needs meet for Rhonda's Vegan Eggplant Parmesean is Vegan