- prep: 25 min
- cook: 20 min
- total: 45 min
Ingredients
- 2 medium eggplants, peeled and sliced lengthwise 1/2” thick
- 4 tablespoons olive oil
- 1 tsp salt and pepper
- 1 block of tofu (I used firm)
- 1/4 teaspoon salt
- 1 1/2 teaspoons garlic salt
- 1 cup chopped kale (removed from stems, shredded)
- 1 tablespoon nutritional yeast
- 4 tablespoon chopped basil
- 1 tablespoon lemon juice
- 3/4 cup Follow Your Heart Parmesan vegan cheese (more for topping)
- 1 tablespoon olive oil
- 1/2 sweet onion, chopped
- 1 can of organic whole peeled tomatoes, chopped, save the juice
- 4 cloves garlic, chopped
- 1 tbs red wine vinegar
- 1 tbs red pepper
- salt and pepper (1/2 teaspoon of each)
- 1 cup kale, (removed from stems, shredded)
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 1581 % Daily Value *
- Total Fat: 78 g 120.12%
- Saturated Fat: 23 g 115.35%
- Trans Fat: 1 g %
- Cholesterol: 0 mg 0%
- Sodium: 1870 mg 77.91%
- Calcium: 3463 mg 346.3%
- Potassium: 5586 mg 159.6%
- Magnesium: 0 mg 0%
- Iron: 63 mg 350.04%
- Zinc: 0 mg 0%
- Total Carbohydrate: 357 g %
- Dietary Fiber: 183 g 731.55%
- Sugar: 11 g
- Protein: 32 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 3 g
- Omega 6 Fatty Acid: 13 g
- Vitamin A 49.3%
- Vitamin C 8.46%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat9
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch23
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq