Eggplant Parmesan (version XLII)

Eggplant Parmigiana

marinara sauce
3 large eggplants
1 cup soy sauce
2 cups cornmeal
2 cups whole wheat flour
2 teaspoons salt
2 teaspoons black pepper
4 teaspoons turmeric
2 teaspoons curry powder
2 teaspoons cumin powder
1 block tofu, mashed
1 cup grated cheese or 1/2 cup nutritional yeast

Slice eggplants in half lengthwise, then slice each half into 1/4-inch thick fillets. Dip in soy sauce, then into cornmeal, flour and spice mixture. Fry on both sides until golden and tender with enough butter or oil to prevent sticking. Continue process until all eggplant is used.

Place a little sauce in the bottom of an oblong pan, then a layer of the fried eggplant, and filling if desired. Cover with more sauce and sprinkle the tofu on top. Add another layer of fried eggplant and remaining sauce. Top with cheese or nutritional yeast. Bake at 350 degrees for 15 minutes. Serve.



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