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.

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