Brett sawyer's eggplant lasagna
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Italian style tomato sauce |
| 3 | pounds | Firm tofu; (blend thoroughly) mixed with: |
| ½ | cup | Fresh lemon juice |
| 4 | teaspoons | Sugar or honey |
| 6 | tablespoons | Appropriate oil |
| 4 | teaspoons | Basil |
| 1 | teaspoon | Garlic powder |
| 2 | teaspoons | Salt; (optional) |
| 2 | mediums | Eggplants; (or 5 Japanese eggplants) sliced 1/4\" thick (soak in cold salted water for 5 minutes, rinse) then dredge in: |
| 1¼ | cup | Rice flour; (or appropriate flour) |
| ½ | cup | Cornmeal |
| 1 | teaspoon | Oregano |
| 2 | mediums | Cloves of garlic; crushed |
| ½ | teaspoon | Salt; (optional) |
| 1 | dash | Pepper |
Directions
TOFU MIX
EGGPLANT
Oven brown the eggplant (lay on cookie sheet, drizzle with oil; bake at 350º oven until lightly brown)
Layer in 9x13 pan:
: 1 cup sauce
: 1 layer of eggplant
: thick layer of tofu mixture : 2nd layer of eggplant
: 2 cups of sauce
: rest of tofu
Bake 35 minutes at 350º
Posted to JEWISH-FOOD digest by Cyndesawye@... on Oct 2, 1998, converted by MM_Buster v2.0l.