Directions:
- Slice eggplant into 1/2 inch discs. Brush lightly with olive oil, sprinkle with salt and pepper to taste, and broil for about 1-2 minutes each side. Meanwhile, sautee onion, garlic, and mushrooms in olive oil. You can also add a dash of balsalmic vinegar and reduce once the veggies have cooked. In blender, combine package of silken tofu, drained, with unsweetened soymilk. Blend until completely smooth. Add to cooked mushroom mix. Cook to heat and reduce slightly. To serve, plate pasta and eggplant and top with both tomato and cream sauces. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3661.45 Kcal (15330 kJ) | ||
| Calories from fat | 1197.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 133.07g | 205% | |
|---|---|---|---|
| Sodium | 4206.81mg | 175% | |
| Potassium | 4690.57mg | 100% | |
| Total Carbs | 496.69g | 166% | |
| Sugars | 64.04g | 256% | |
| Dietary Fiber | 47.11g | 188% | |
| Protein | 173.32g | 347% | |
| Vitamin C | 45.3mg | 75% | |
| Iron | 46.7mg | 260% | |
| Calcium | 2632.6mg | 263% | |
| Amount Per 100 g | |||
| Calories | 150.36 Kcal (630 kJ) | ||
| Calories from fat | 49.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 205% | |
|---|---|---|---|
| Sodium | 172.76mg | 175% | |
| Potassium | 192.62mg | 100% | |
| Total Carbs | 20.4g | 166% | |
| Sugars | 2.63g | 256% | |
| Dietary Fiber | 1.93g | 188% | |
| Protein | 7.12g | 347% | |
| Vitamin C | 1.9mg | 75% | |
| Iron | 1.9mg | 260% | |
| Calcium | 108.1mg | 263% | |
* 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.
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