Brett Sawyers Eggplant Lasagna

Category: Main Dish

Cuisine: Italian

☆☆☆☆

1 review

Ready in 30 minutes

Ingredients

3 c Italian style tomato sauce

3 lb Firm tofu; (blend

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

1 1/4 c Rice flour; (or appropriate

1/2 c Cornmeal

1 ts Oregano

2 md Cloves of garlic; crushed

1/2 ts Salt; (optional)

1 ds Pepper

Directions

Oven brown the eggplant (lay on cookie sheet, drizzle with oil; bake at 350? 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 350? Posted to JEWISH-FOOD digest by Cyndesawye@aol.com on Oct 2, 1998,

Reviews

☆☆☆☆

We really liked it. The directions regarding what to do with the flour, oregano etc, could have been more specific, but having had made eggplant lasagna before, I was able to figure it out.

hollyloveland

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