| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Main dish, Pasta, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant |
| 1/2 |
|
Lemon; juiced |
|
|
Salt |
| 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 |
| 1 1/2 |
lb |
Firm tofu |
| 1/4 |
c |
Lemon juice |
| 2 |
ts |
Dried basil; -=OR=- Fresh chopped basil |
| 2 |
ts |
Honey |
| 1 |
ts |
Salt |
| 1 |
|
Garlic clove |
| 1 1/2 |
c |
Tomato sauce |
INSTRUCTIONS
RICOTTA-STYLE FILLING
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 cheese.
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, Carbs
36 g.
FROM: MADELINE HIMY (NFBH49A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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