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Italian Eggplant (Aubergine) Tofu Bake Recipe

Italian Eggplant (Aubergine) Tofu Bake Recipe

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Ingredients:

Serving

1 medium onion
4 garlic cloves
2 tsp oil
1 eggplant, peeled and diced in 1/4 inch cubes
1 (8 oz) can tomato paste
1/4 cup water
2 tsp vegetable bouillon granules
3/4 tsp italian seasoning
1/4 tsp garlic powder
1 lb tofu, mashed well with a fork
3 eggs
1 cup grated parmesan cheese

Directions:

Preheat oven to 350 degrees.
Saute onion and garlic in oil in a large oven proof skillet over medium heat.
Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
While eggplant is simmering mix tofu and eggs.
When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
Sprinkle with grated parmesan cheese.
Bake 35 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	532.8 Kcal (2231 kJ)
Calories from fat	319.56 Kcal
		% Daily Value*
Total Fat	35.51g	55%
Cholesterol	144.76mg	48%
Sodium	488.41mg	20%
Potassium	631.45mg	13%
Total Carbs	24.52g	8%
Sugars	10.22g	41%
Dietary Fiber	8.88g	36%
Protein	35g	70%
Vitamin C	6.7mg	11%
Iron	6.9mg	38%
Calcium	743.7mg	74%

Amount Per 100 g
Calories	155.25 Kcal (650 kJ)
Calories from fat	93.12 Kcal
		% Daily Value*
Total Fat	10.35g	55%
Cholesterol	42.18mg	48%
Sodium	142.32mg	20%
Potassium	184mg	13%
Total Carbs	7.14g	8%
Sugars	2.98g	41%
Dietary Fiber	2.59g	36%
Protein	10.2g	70%
Vitamin C	2mg	11%
Iron	2mg	38%
Calcium	216.7mg	74%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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