Italian Eggplant Aubergine Tofu Bake Recipes
EGGPLANT TOMATO BAKE
This is a simple, easy and low-fat recipe.
Provided by CADEAUX
Categories Side Dish Vegetables Tomatoes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
- Bake for 10 to 15 minutes.
Nutrition Facts : Calories 55 calories, Carbohydrate 9.3 g, Fat 0.3 g, Fiber 5.1 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 105.3 mg, Sugar 4.2 g
TOFU PARMIGIANA
Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread.
Provided by Jill B. Mittelstadt
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
- Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
- Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
- Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
- Bake at 400 degrees F (205 degrees C) for 20 minutes.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 18.8 g, Cholesterol 23.8 mg, Fat 21.5 g, Fiber 3.9 g, Protein 25.7 g, SaturatedFat 6.2 g, Sodium 840.7 mg, Sugar 3.5 g
ITALIAN EGGPLANT (AUBERGINE) TOFU BAKE
I got this from a fellow Chef, Jen in CA. Excellent dish! Makes a super main dish for 4 or a side for 8.
Provided by Diana Adcock
Categories Soy/Tofu
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
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
ITALIAN EGGPLANT GNOCCHI BAKE
Full-flavored, comforting gratin-like dish full of Italian goodness. It's surprisingly rich in fiber. Simple to make.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F. Bring a large pot of water to a boil.
- Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.
- Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.
- Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes.
- Garnish with the fresh basil sprigs if using and serve.
Nutrition Facts : Calories 346 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 7 milligrams, Sodium 725 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 10 grams, Sugar 5 grams
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- Slice the eggplant into 1/4 in thick slices and lay them out on a paper towel. Sprinkle a bit on the top side of the eggplant. Let it sit for 20 minutes. Dab off the water droplets that come to the top. Flip the eggplant slices, and sprinkle a little more salt on that side. Let it sit for 20 minutes, and dab off the water again.
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