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Julia Bennett: "Great. No need to brush eggplant with olive oil…" Read More
17Ingredients
90Minutes
680Calories
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Ingredients
US|METRIC
4 SERVINGS
- 900 grams Italian eggplant (or 2 medium eggplants)
- salt
- 2 Tbsp. olive oil
- 1 cup raw cashews (soaked in water 4-8 hours, drained and rinsed)
- 1/2 cup unsweetened non-dairy milk (unflavored and)
- 7 oz. extra firm tofu
- 2 Tbsp. lemon juice
- 1/4 cup diced onion
- 1 garlic clove (minced)
- 1 cup fresh basil leaves
- 1/2 cup Kalamata olives (roughly chopped)
- 1/2 tsp. salt (or to taste)
- 3 cups marinara sauce (divided)
- 1/2 cup panko breadcrumbs
- 1 tsp. olive oil
- 1/4 tsp. garlic powder
- 1 pinch salt
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1530mg64% |
| Potassium1630mg47% |
| Protein22g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber16g64% |
| Sugars26g |
| Vitamin A45% |
| Vitamin C25% |
| Calcium45% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Julia Bennett 4 years ago
Great. No need to brush eggplant with olive oil. For the filling I added nutritional yeast and subbed the olives for capers which I would highly recommend.