This healthy, tasty veggie parm comes from Salad Master. Can be made in either Salad Master core skillet or in 9 x 13 pan and baked.


1 large eggplant, sliced in circles
1 zucchini, sliced in circles
1 bottle of your favorite marinara sauce
1/2 package (4 oz) baby spinach
4 garlic cloves, minced
1 12 oz can diced tomatoes, drained
1 bunch fresh basil
1 cp Nutritional Yeast
1 cp bread crumbs or Panko Japanese style bread crumbs
1 package (8 oz) mushrooms, sliced
1 package silken tofu, firm (12 oz. package)
salt and pepper to taste

If using 9 x 13 pan - preheat oven to 350.

In a bowl, mix the tofu, garlic and only 1/2 cp of the nutritional yeast, and mix until smooth.

Layer as follows in either a large casserole dish or baking pan:

1/3 of spaghetti sauce
eggplant slices
1/2 of the tofu mixture (spread well)
zucchini slices
1/3 of the spaghetti sauce
1/2 of the tofu mixture
diced tomatoes
baby spinach
remaining spaghetti sauce
Spread remaining 1/2 cp nutritional yeast over top of ingredients
Cover with 1 cp bread or Panko crumbs

Bake for 40 minutes, until sauce is bubbling and vegetables are soft.

Note: Eggplant contains the phytonutrient, nasunin, which is a free radical scavenger!

Zucchini juices said to prevent cell mutations!

That's a winning combo!!