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Baked Eggplant with Peppers


Baked Eggplant with Peppers

Serves: 3

Category: Main Dishes - Vegan
Author: www.DrFuhrman.com
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Rated by: 4 members

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Eggplant lovers will appreciate this healthful alternative to traditional fried eggplant. Eggplant slices are dipped in whole grain bread crumbs, then baked and topped with sautéed peppers and tomato sauce.

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Ingredients:

1 eggplant, peeled and sliced into 1/4" slices
1 cup (100% whole grain) bread crumbs
2 tablespoons nutritional yeast
1/2 teaspoon Dr. Fuhrman's MatoZest or salt-free Italian seasoning
1 cup unsweetened soy, hemp or almond milk
1 red or green bell pepper, sliced
3 small cloves garlic
1 1/2 cups no-salt-added pasta sauce

Instructions:

Heat oven to 375 degrees F. Lightly wipe cooking sheet with olive oil.

Combine bread crumbs, nutritional yeast and seasoning.

Dip eggplant into non-dairy milk then into bread crumb mixture. Place on cookie sheet. Bake for 40 minutes, turning after 15-20 minutes, before bottom starts to brown.

In a large pan, water sauté bell pepper and garlic until pepper is tender. Stir in tomato sauce

Remove eggplant from oven. Arrange on a serving plate and top with tomato sauce and peppers.

Calories 184; Protein 8 g; Carbohydrates 31 g; Sugars 12 g; Total Fat 3.7 g; Saturated Fat 0.3 g; Cholesterol 2.6 mg; Sodium 145 mg; Fiber 10.5 g; Beta-Carotene 1587 ug; Vitamin C 58 mg; Calcium 234 mg; Iron 2.5 mg; Folate 71 ug; Magnesium 64 mg; Potassium 857 mg; Zinc 1.8 mg; Selenium 2.4 ug

Comments (8):

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Furryfriends498

04/13/2014 08:43 PM

Rated this recipe: (no rating)

I made this recipe tonight, and thought it was missing something so I added a can of black beans and it was good. Had it over brown rice.

NLK840

04/10/2015 11:32 AM

Rated this recipe: (no rating)

The nutritional breakdown indicates some cholesterol. How can it have cholesterol when there are no animal products in the recipe?

brian.heflin

04/10/2015 01:25 PM

Rated this recipe: (no rating)

Served eggplant over bed of greens (collards). I like to mix 2 cup steamed with one cup raw greens and have as bed under stir fry, casserole and sauce based dishes like this. Also recommend as side salad Dr. Fuhrman's "Creamy Italian dressing" recipe. Wonderful, Thank you.
This comment was last edited on 04/29/2015 09:32 AM

SKEENA

04/11/2015 05:36 PM

Rated this recipe: (no rating)

looks like mushrooms, too, are part of the pepper and garlic stirfry. Anybody include them. I am going to try this recipe today. I also have some black beans soaking so may add them as suggested by furryfriends.

Muckaluck

04/11/2015 06:10 PM

Rated this recipe: (no rating)

There are actually small amounts of cholesterol in many plants, but way less than in animals. Food labeling laws allow that small amounts don't need to be listed, which is why you rarely see cholesterol mentioned on labels of vegetarian products.

PauliC

04/26/2015 11:04 AM

Rated this recipe:

Lost track of how many times non vegan husband told me how good this was. This is a keeper for when the relatives come too.
This comment was last edited on 04/26/2015 11:07 AM

djbmcg

05/12/2015 08:27 PM

Rated this recipe:

This is really good. I water sauted a sliced onion and about 4 oz sliced mushrooms with the bell pepper and garlic. I think it made the sauce extra delicious. Also, I didn't peel the eggplant--the peel has nutrients I hated to throw away. Very tasty served alongside a green salad topped with strawberries and mangosteen fruit vinegar.

Ruth

11/06/2015 01:11 PM

Rated this recipe: (no rating)

Brian,
Thank you for the tip on the dressing to use!!!