1 eggplant
2 tbsp bread crumbs
2 tbsp olive oil
1/2 cup tomato sauce
1/2 cup firm tofu
baby spinach
1 clove garlic
1/2 tsp salt
dash basil
preheat the oven at 350 degrees
1. Peel and slice the eggplant lengthwise in large wide strips, about a 1/4 inch thick.
2. Coat each slice with olive oil and then pat with bread crumbs.
3. Lay out the strips in a baking dish, overlapping slightly and put in the oven. Check and turn often to prevent burning.
4. Crumble tofu to resemble ricotta cheese. Add salt and basil.
5. Mince and saute garlic over medium high heat in a small amount of olive oil. Add the seasoned tofu and stir constantly until heated.
6. Heat tomato sauce over medium heat.
7. When eggplant is tender remove from oven.
8. Place one slice of breaded eggplant on the plate. Spoon on tomato sauce. Add small amount of tofu. Add a layer of baby spinach. Repeat until three layers are complete. Top with tomato sauce.
It was pretty good, greatly recommended for lasagna lovers who for whatever reason can not have pasta. The eggplant has a great flavor and adds a lot to the dish. I am somewhat torn about the tofu. I think it added to the look of the dish, however did not add too much to the taste. Was a perfect match for ricotta consistency wise, however I could probably have done better at replicating the cheese's flavor.
