Brett Sawyers Eggplant Lasagna Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Italian style tomato sauce,
TOFU MIX
3 lbs: Firm tofu, (blend thoroughly) mixed with:
1/2 cup: Fresh lemon juice,
4 tsp: Sugar or honey,
6 tbsp: Appropriate oil,
4 tsp: Basil,
1 tsp: Garlic powder,
2 tsp: Salt, (optional)
EGGPLANT
2 medium: Eggplants, (or 5 Japanese eggplants) sliced 1/4" thick (soak in cold salted water for 5 minutes, rinse) then dredge in:
1 1/4 cup: Rice flour, (or appropriate flour)
1/2 cup: Cornmeal,
1 tsp: Oregano,
2 medium: Cloves of garlic, crushed
1/2 tsp: Salt, (optional)
1 dash: 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,
converted by MM_Buster v2.0l.
Source from luhu.jp
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,
converted by MM_Buster v2.0l.
Source from luhu.jp
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