Recipes

Tofu Eggplant Parmesan

1 pkg. (19oz.) package of House Chef Tofu, Herb & Garlic
4 large eggs
2 1/3 cups dry seasoned bread crumbs
1/3 cup melted butter
1 (1 1/2-2 lbs.) eggplant, sliced 1/3-inch thick (about 12-14 slices)
(26oz.) jar marinara sauce, heated
1 1/2 cups (6oz.) shredded mozzarella cheese
1/3 cup Parmesan cheese

T - Table Spoon t - Tea Spoon c - Cup

CUT each cube of tofu horizontally into 3 equal layers, about 12 1/3-inch thick slabs. Scramble eggs in low-sided bowl. Combine bread crumbles and butter in separate bowl. Dip each tofu slice in egg mixture, turning to coat both sides. Dip coated slices into crumble mixture, turning to coat both sides. Place slices, in single layer, on foil-lined flat baking pan. Prepare eggplant in same manner.

BAKED in preheated 400°F oven for 10 minutes; turn slices over. Continue baking for 10-15 minutes or until eggplant is tender and crumb coating is crunchy.

PLACE alternating pieces of tofu and eggplant on serving platter, slightly overlapping slices. Top with sauce, mozzarella and Parmesan cheeses.
Serves: 6
Prep. Time: 20 minutes

*Nutrition per Serving*
Calories	620
Percentage calories from fat	47%
Carbohydrates	53 grams
Protein	34 grams
Fat	32 grams
Cholesterol	185 milligrams
Sodium	1360 milligrams
Dietary Fiber	9 grams