| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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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