5 from 3 votes
Eggplant Parmesan
Eggplant parmesan is the perfect dish for chilly autumn days because of its hearty warmth and creamy texture. This recipe uses tofu to accomplish all the heft and body of breadcrumbs.
Total Time
1 hr 30 mins
Servings:
4
servings
Calories:
370 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 eggplant about 1 pound, cut into ¼-inch-thick rounds, medium
- 4 teaspoons olive oil
- ¾ teaspoon salt adjust based on the saltiness of marinara sauce
- 14 to 16 ounces extra-firm tofu drained and gently pressed with an absorbent towel
- ground black pepper 1/8 teaspoon
- 1 cup mozzarella cheese grated
- 1 cup ricotta cheese
- 1 zucchini cut into ¼-inch rounds, large
- 2 cups marinara sauce no added sugar
- ¼ cup basil fresh leaves
- ¼ cup Parmesan Cheese grated, vegetarian or vegan
Instructions
- Preheat the oven to 425°F.
- Brush the eggplant with the oil and arrange the rounds in a single layer, or slightly overlapping at the edges, on a large baking sheet (or two, if necessary). Sprinkle with ¼ teaspoon of the salt. Roast until tender, 12 to 15 minutes. Remove from the oven but leave the oven on.
- Meanwhile, crumble the tofu into a large bowl with the remaining ½ teaspoon salt and the pepper. Combine well. Stir in the mozzarella and ricotta until well mixed.
- Cover the bottom of a 9 x 12-inch baking dish with ¾ cup of the marinara sauce. Top with half the basil, then half the roasted eggplant, half the zucchini, and half the mozzarella mixture. Repeat by topping with another ¾ cup of the marinara sauce and the remaining basil, eggplant, zucchini, and mozzarella mixture.
- Top with the remaining tomato sauce and sprinkle evenly with the Parmesan
- Roast until the eggplant is soft, the casserole is bubbling throughout, and the Parmesan is golden brown on top, about 30 minutes. Serve warm.
Cup of Yum
Notes
- This recipe can be made with vegan cheeses or with cheese not made with animal enzymes.
Nutrition Information
Calories
370kcal
(19%)
Carbohydrates
21g
(7%)
Protein
24g
(48%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Cholesterol
53mg
(18%)
Sodium
1444mg
(60%)
Potassium
1039mg
(22%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
1197IU
(24%)
Vitamin C
20mg
(22%)
Calcium
341mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 370
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 53mg | 18% |
| Sodium | 1444mg | 60% |
| Potassium | 1039mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1197IU | 24% |
| Vitamin C | 20mg | 22% |
| Calcium | 341mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.