Portfolio Diet Score: 4.5 points per serving
- Plant Protein: 1 point
- Viscous Fibre: 0.5 point
- Oils (MUFAs): 3 point
Nutrition Information
Calories | 478 kcal | Monounsaturated Fat | 18.9 g |
Protein | 15.1 g | Polyunsaturated Fat | 10.9 g |
Bean Protein | 0 g | Total Carbohydrate | 25.0 g |
Soy Protein | 9.0 g | Dietary Fibre | 9.4 g |
Fat | 34.4 g | Viscous Fibre | 1.9 g |
Saturated Fat | 2.7 g |

Eggplant Tofu Parmesan
Description
Portfolio Diet Score: 4.5 points per serving
- Plant Protein: 1 point
- Viscous Fibre: 0.5 point
- Oils (MUFAs): 3 point
Ingredients
Instructions
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Preheat oven to 400°F.
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Wash and slice baby eggplants in 1⁄2-1 inch rounds.
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Spread 4-6 tbsp canola oil on a baking sheet.
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Place bread crumbs and oat bran into a shallow bowl or plate.
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Dip each eggplant slice, one at a time, into canola oil (light coating) and then into breadcrumb mix.
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Put another 1-2 tbsp canola oil onto the pan to continue this process with the 2nd and 3rd sliced eggplant.
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Place the baking sheet of eggplant into the oven for 15-20 mins, test the eggplant with a fork for tenderness. You want them nice and soft.
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Slice the brick of tofu in half and then into 1⁄2 - 1 inch cubes (approx. 6 slices from 1 brick).
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Perform step 3 with the tofu but you will only need about 1 tbsp of canola oil.
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Place tofu on a baking sheet (can be same one used for the eggplant once it is done) and bake for 10 mins.
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In an oven-safe lasagna dish (~9 inch length), spread about 1 cup tomato sauce to coat the bottom of the dish.
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Spread a layer of the cooked eggplant, add 1 tsp of tomato sauce onto the tofu, then add a final layer of eggplant with 1 tsp of tomato sauce on each.
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Spread the tomato sauce on top to make an even coating (add more tomato sauce if needed). Then top with 1-2 tbsp grated parmesan cheese if you like.
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Bake for 10-15 mins. For a little crisp on top, you can broil the dish for 2-3 mins at the end.