| 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
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