Baked Italian Eggplant Skillet with Tofu

Baked Italian Eggplant Skillet with Tofu

Love Eggplant Parmigiana but want to spare yourself some calories? This hearty and satisfying recipe - which is baked instead of fried - should do the trick!

Cooking Time35 min


  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 Tablespoons oil
  • 1 eggplant, diced in 1/4 cubes
  • 8 ounces can tomato sauce
  • 1/4 cup water
  • 2 boullion granules
  • 3/4 teaspoon Italian seasoning or 1/4 teaspoon each oregano/basil/thyme
  • 1/4 teaspoon garlic powder
  • 1 pound tofu, mashed well with a fork
  • 3 eggs, lightly beaten
  • 1 cup grated Parmesan cheese


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

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