Italian Eggplant (Aubergine) Tofu Bake Recipe

Name: Italian Eggplant (Aubergine) Tofu Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 4 garlic cloves; 2 teaspoons oil; 1 eggplant, peeled and diced in 1/4 inch cubes; 1 (8 ounce) can tomato paste; 1/4 cup water; 2 teaspoons vegetable bouillon granules; 3/4 teaspoon italian seasoning; 1/4 teaspoon garlic powder; 1 lb tofu, mashed well with a fork; 3 eggs; 1 cup grated parmesan cheese

Servings: persons

1 medium onion
4 garlic cloves
2 teaspoons oil
1 eggplant, peeled and diced in 1/4 inch cubes
1 (8 ounce) can tomato paste
1/4 cup water
2 teaspoons vegetable bouillon granules
3/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
1 lb tofu, mashed well with a fork
3 eggs
1 cup grated parmesan cheese

1
Preheat oven to 350 degrees.
2
Saute onion and garlic in oil in a large oven proof skillet over medium heat.
3
Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
4
Bring to a boil.
5
Reduce heat and simmer, covered, for 10 minutes.
6
While eggplant is simmering mix tofu and eggs.
7
When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
8
Sprinkle with grated parmesan cheese.
9
Bake 35 minutes.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onion, 4 garlic cloves, 2 teaspoons oil, 1 eggplant, peeled and diced in 1/4 inch cubes, and more.

Yes, Italian Eggplant (Aubergine) Tofu Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Eggplant (Aubergine) Tofu Bake

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