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All public Recipes -> Dinner -> Vegan Eggplant "Parmagan" and Spaghetti
Vegan Eggplant "Parmagan" and Spaghetti
By: Chris D.
| Description: | ||
| Time: | 50 min (5 min to prepare, 45 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each large Eggplant, Breadcrumbs with Italian Seasoning, Olive oil, Tofu Mozzerella Cheese, Your favorite tomato sauce, Side dish of |
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| Directions: | ||
| Prepare your favorite tomato sauce and simmer in a sauce pan for 30 mintues to bring out full flavor. Cut Eggplant into 1/2 inch slices. Smear each side with olive oil, and place in a large baking pan, in a single layer. Top each eggplant slice with a generous layer of bread crumbs. Bake at 375 for about 20-25 minutes. Cover every slice with tofu mozzerella cheese, and stack the eggplant into double layers. Prepare pasta if you are including a side dish of pasta with the dish. Bake eggplant for another 5-8 minutes, and remove from oven. Cover the entire dish with tomato sauce. |
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| Notes: | ||
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