| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Pasta | 8 | Servings |
INGREDIENTS
| 1 | lg | Eggplant |
| 4 | oz | Tomato paste |
| 4 | Eggs; beaten | |
| 1 | Onion | |
| 1 1/2 | c | Sliced mushrooms |
| 6 | oz | Ricotta cheese |
| 3/4 | c | Diced celery Italian bread |
| 4 | Cloves garlic | |
| Crumbs | ||
| 1 | lb | Mozzarella |
| 16 | oz | Tomato sauce |
| 1/4 | c | Grated parmesan cheese |
| 4 | oz | Firm tofu |
| Oregano | ||
| 2 | Bay leaves | |
| Basal | ||
| 16 | oz | Whole tomatos |
| Olive oil |
INSTRUCTIONS
Cut eggplant into 1/4" thick slices. Dip in egg batter and then Italian bread crumbs. Brown in frying pan. Set aside. Saute a few minutes alone... firm tofu, diced into small squares and onion, diced .....before adding: Fresh (preferably): garlic bay leaves, sliced mushrooms, celery. Saute. Add: 16 oz tomato sauce, 16 oz whole tomatoes -mashed with juice, tomato past, Basil, (to taste), Oregano (to taste) Simmer 15 minutes or so. Layer a 9x13 baking pan with fried eggplant, sauce, ricotta cheese, mozzarella cheese until all ingredients are used. Top with mozzarella sprinkled with grated parmesan. Bake at 400 about 1 hour, or until the cheese is melted and browning. Enjoy! Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”