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Eggplant Lasagne
Date added: December 19, 2007
- Servings: 4 change
- Calories per serving: 331
- Prep time: 50
- Cook time: 60
Ingredients
Eggplant
- 1 eggplant
- 1/2 Lemon, juiced
- 1/4 cup flour, all purpose, bleached, enrich
- 1 tsp salt, table
- 1/4 cup cornmeal, yellow
- 1/2 tsp oregano, ground
- 1/2 tsp garlic powder
- 1/8 tsp pepper, black
- 2 tbsp oil, vegetable
Ricotta-Style Filling
- 1 1/2 pound Firm tofu
- 1/4 cup lemon juice, raw
- 2 tbsp Fresh basil , chopped
- 2 tsp honey, light
- 1 tsp salt, table
- 1 garlic, cloves, fresh
- 1 1/2 cup tomato sauce, cnd
Recipe Method
Eggplant
1. 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.
2. While eggplant is standing, mix flour, cornmeal, oregano, garlic powder and
Ricotta-Style Filling
1. 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.
2. 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.
3. 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.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 331 | 17% |
| Fat 16g | 25% |
| Cholesterol 0mg | 0% |
| Sodium 1,753mg | 73% |
| Carbohydrates 33g | 17% |
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