Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 4
Special Features: Vegetarian
Meal Type: Entree
Ingredients
6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
1 Large onion, sliced
1 Head garlic left whole
1 12 ounce Tub tofu, sliced - 3 grams fat per 4 ounce serving
Preparation
Put all this onto a big sheet of foil, eliminates clean-up. Sprinkled some lemon pepper on the tofu slices.
Bake in a 400F oven for about 40 minutes, everything will look well roasted.
Serving suggestion:
Whole wheat spaghetti with added all the veggies, including the garlic, squeezed out. Add about 1 1/2 cup canned crushed tomatoes and 1/3 cup tarragon wine vinegar.
Cook's Notes
Nutrition Information