Eggplant lasagne
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Eggplant lasagne
  Eggplant    Pasta    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:18 AM. Recipe ID 25831. Report a problem with this recipe.
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      Title: Eggplant lasagne
 Categories: Main dish, Pasta, Vegetarian, Vegan
      Yield: 6 servings
      1 md Eggplant
    1/2    Lemon; juiced
    1/4 c  Unbleached flour
    1/4 c  Cornmeal
    1/2 ts Oregano
    1/2 ts Garlic powder
    1/8 ts Black pepper
      2 tb Oil

MMMMM-------------------RICOTTA-STYLE FILLING------------------------
  1 1/2 lb Firm tofu
    1/4 c  Lemon juice
      2 ts Dried basil; -=OR=-
      2 tb -Fresh chopped basil
      2 ts Honey
      1 ts Salt
      1    Garlic clove
  1 1/2 c  Tomato sauce
  Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on
  racks or paper towels, then sprinkle with lemon juice and salt. Let
  stand 5-10 min then wipe off with paper towels. While eggplant is
  standing, mix flour, cornmeal, oregano, garlic powder and black
  pepper together in a bowl. Preheat oven to 350. Dredge eggplant
  slices in flour-cornmeal mix. Lay on cookie sheet spread with the
  oil. Oven-fry slices for 8-10 min on each side or until golden brown.
  Ricotta-Style Filling: While the eggplant slices are baking, prepare
  the tofu filling. Process the tofu, lemon juice, basil, honey, salt
  and garlic in food processor to a fine grainy texture like ricotta
  Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the
  oven fried eggplant slices to cover the bottom of the pan. Then
  spread the tofu filling over, reserving 1/2 cup for the top. Next,
  cover the tofu filling with the rest of the eggplant slices, and pour
  the remaining tomato sauce over the top. Arrange reserved tofu mix in
  small dollops over the top. Bake about 45 min or until dollops are
  slightly browned.
  Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
       36    g.

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Recipe ID 25831 (Apr 03, 2005)

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