Guest guest Posted July 11, 2000 Report Share Posted July 11, 2000 * Exported from MasterCook * Eggplant Parmesan Recipe By : " Oh Boy, I can't Believe It's Soy! " - Sanaa Abourezk Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces lite firm tofu -- drained and pureed 1 large eggplant 1 cup chopped parsley 1/2 cup Parmesan cheese 8 cloves garlic -- mashed 3 cups diced tomatoes 8 basil leaves -- finely chopped salt to taste To make the stuffing: Mix well parsley, tofu, garlic, cheese, and salt. Cut the eggplant lengthwise into 1/4-inch thick slices. Place these slices on a cookie sheet. Spray with olive oil spray and broil until golden brown. Turn over. Spray and broil the other side until golden brown. Grease a baking pan. Put about one tablespoon of the stuffing on the edge of the broiled eggplant and roll it. Then line the rolls in order in the baking pan. Mix diced tomatoes with basil and salt. Pour over eggplant rolls. Bake in 375 degree oven for 30 minutes and serve hot. - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 4g Total Fat; (26% calories from fat); 7g Protein; 17g Carbohydrate; 8mg Cholesterol; 211mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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