Try this Eggplant "Parmesan" recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 deg. To bread the eggplant slices: Combine the water, soy powder, tamari, tahini, garlic powder, basil and oregano to make a liquid batter. In a separate bowl, mix the remaining dry ingredients. Dip each eggplant slice into the liquid, then into the breading. To make tahini sauce: Place all of the ingredients in a blender; blend for 1 minute, until creamy. To assemble: Place a thin layer of tomato sauce on the bottom of an 8" x 12" baking dish. Add a layer of breaded eggplant, a layer of tomato sauce, and dab on a layer of "cheese" topping. Repeat: eggplant, sauce, "cheese." Top with 1/2 cup of the tahini dressing. Serve with a side dish of tomato sauce. From the files of DEEANNE
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 720 | ||
Calories from Fat: 308 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 2277.1mg | 79 % | |
Potassium 1443mg | 38 % | |
Total Carbohydrate 83.4g | 25 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 65g | ||
Protein 31g | 44 % | |
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: 720
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