Try this Brett Sawyers Eggplant Lasagna recipe, or contribute your own.
Suggest a better descriptionOven brown the eggplant (lay on cookie sheet, drizzle with oil; bake at 350? oven until lightly brown) Layer in 9x13 pan: : 1 cup sauce : 1 layer of eggplant : thick layer of tofu mixture : 2nd layer of eggplant : 2 cups of sauce : rest of tofu Bake 35 minutes at 350? Posted to JEWISH-FOOD digest by Cyndesawye@aol.com on Oct 2, 1998,
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Serving Size: 1 Serving (1701g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 324 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.1mg | 0 % | |
Potassium 303.8mg | 8 % | |
Total Carbohydrate 84g | 25 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 81.9g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 324
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