Baked Eggplant Parmesan with Fresh Tomato Sauce

Name: Baked Eggplant Parmesan with Fresh Tomato Sauce
Ingredients: 2 large eggplants, sliced 1/4 inch thick; 1/2 cup raw almonds; 1/2 cup nutritional yeast; 1 cup (100% whole grain) bread crumbs; fresh basil, for garnish; 6 cups diced tomatoes; 8 unsulfured, unsalted dried tomatoes, finely diced; 1 small onion, diced; 8 cloves garlic, minced; 1 tablespoon Dr. Fuhrman's MatoZest or other no-salt Italian seasoning blend, adjusted to taste; 1/4 teaspoon freshly ground black pepper; 1/4 cup fresh chopped basil; 1 (14 ounce) package soft tofu; 2 tablespoons lemon juice; 1/4 cup nutritional yeast; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/4 teaspoon black pepper; 1 teaspoon dried oregano; 1 teaspoon dried basil

www.drfuhrman.com

Preheat oven to 350 degrees F. Arrange eggplant in a single layer on two parchment paper-lined baking pans and bake for about 20 minutes or until eggplant is

View full recipe on www.drfuhrman.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.drfuhrman.com.

Share this recipe:

Cooking tools:

Ingredients

2 large eggplants, sliced 1/4 inch thick
1/2 cup raw almonds
1/2 cup nutritional yeast
1 cup (100% whole grain) bread crumbs
fresh basil, for garnish
6 cups diced tomatoes
8 unsulfured, unsalted dried tomatoes, finely diced
1 small onion, diced
8 cloves garlic, minced
1 tablespoon Dr. Fuhrman's MatoZest or other no-salt Italian seasoning blend, adjusted to taste
1/4 teaspoon freshly ground black pepper
1/4 cup fresh chopped basil
1 (14 ounce) package soft tofu
2 tablespoons lemon juice
1/4 cup nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil