ITALIAN EGGPLANT (AUBERGINE) TOFU BAKE

Italian Eggplant (Aubergine) Tofu Bake image

Provided by Diana Adcock

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 344.7, Fat 17.9, SaturatedFat 6.5, Cholesterol 180.6, Sodium 899.5, Carbohydrate 24.6, Fiber 7.2, Sugar 12.2, Protein 26.1