Eggplant Lasagna (version II)

1 medium eggplant peeled and sliced 1/4 inch thick
1 cup chopped onion
1 1/2 teaspoons crushed garlic
1/2 cup olive oil
3 cups chopped tomatoes
1/2 cup tomato sauce
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon parsley
2 tablespoons unbleached white flour
dash freshly ground black pepper
8 ounces lasagna noodles cooked, drained, and set aside
1 pound tofu frozen, thawed, pressed, crumbled, and browned in olive oil
2 tablespoons parmesan or soy parmesan

Salt both sides of the eggplant slices and let sit for 1 hour, then press out the moisture.

Sauté the onion and garlic in 2 tablespoons of the oil until soft. Add the tomatoes, tomato sauce, basil, oregano, and parsley. Simmer 10 to 15 minutes.

While the sauce is simmering, combine the flour and pepper and coat the eggplant slices with the mixture. Brown the eggplant in the oil and set aside.

Put enough sauce into a baking dish (13 x 9-inch) to just cover the bottom. Put in a layer of eggplant slices. Add a layer of noodles, top with a layer of tofu, and cover with sauce. Repeat the layers ending with the sauce. Sprinkle the cheese over all. Cover and bake at 375F for 30 minutes.

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