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Ingredientes
- 1 lrg Eggplant
- 2 tsp Safflower oil, plus oil for Coating pan
- 1 c. Mashed hard tofu
- 1/2 c. Grated Parmesan cheese
- 1/4 c. Minced parsley
- 1/2 c. Whole wheat or possibly rye bread Crumbs
- 1 c. Thinly sliced onion
- 1 tsp Chopped garlic
- 1 tsp Chopped fresh basil
- 1/2 c. Thinly sliced green bell Pepper
- 1 c. Sliced mushrooms
- 1 c. Grated low-fat mozzarella Cheese
- 1 1/2 c. Low-calorie spaghetti sauce
Direcciones
- 1. Preheat broiler. Cut eggplant into slices about 1/2 inch thick. Lay on ungreased baking sheet and brush with 1 tsp. safflower oil. Broil till lightly browned (1 to 2 min). Turn slices over, brush with remaining oil, and broil. Set aside. Preheat oven to 375 degrees F.
- 2. In a large bowl combine tofu, Parmesan, and parsley. Lightly oil a 9- by 12-inch baking pan and sprinkle with bread crumbs. Arrange sliced eggplant on top of crumbs.
- 3. Spoon tofu mix over eggplant, then top with sliced onion, garlic, basil, bell pepper, and mushrooms. Sprinkle with any remaining bread crumbs and mozzarella. Top with spaghetti sauce.
- 4. Bake till well browned (45 to 55 min).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 8 servings | |
| Calories 160 | |
| Calories from Fat 71 | 44% |
| Total Fat 7.99g | 10% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 381mg | 16% |
| Potassium 402mg | 11% |
| Total Carbs 12.67g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.67g | 4% |
| Protein 9.95g | 16% |
