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Eggs Jewish 1 Servings

INGREDIENTS

3 c Italian style tomato sauce
3 lb Firm tofu; (blend thoroughly) mixed with:
1/2 c Fresh lemon juice
4 ts Sugar or honey
6 tb Appropriate oil
4 ts Basil
1 ts Garlic powder
2 ts Salt; (optional)
2 md Eggplants; (or 5 Japanese eggplants) sliced 1/4" thick (soak in cold salted water for 5 minutes, rinse) then dredge in:
1 1/4 c Rice flour; (or appropriate flour)
1/2 c Cornmeal
1 ts Oregano
2 md Cloves of garlic; crushed
1/2 ts Salt; (optional)
1 ds Pepper

INSTRUCTIONS

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@aol.com on Oct 2, 1998,
converted by MM_Buster v2.0l.

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