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| Eggplant Lasagna 2
1 medium eggplant
1/2 lemon, juiced
Salt
1/4 cup of unbleached flour
1/4 cup of cornmeal
1/2 teaspoon of oregano
1/2 teaspoon of garlic powder
1/8 teaspoon of black pepper
2 tablespoons of oil
Ricotta Style Filling
1 1/2 pounds of firm tofu
1/4 cup of lemon juice
2 teaspoons of dried basil or 2 tablespoons of fresh chopped basil
2 teaspoons of honey
1 teaspoon of salt
1 Garlic clove
1 1/2 cups of tomato sauce |
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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. While eggplant is standing, mix flour, cornmeal, oregano, garlic powder and black pepper together in a bowl. Preheat oven to 350ºF. Dredge eggplant slices in flour-cornmeal mix. Lay on cookie sheet spread with the oil. Oven-fry slices for 8-10 min on each side or until golden brown. Ricotta-Style Filling: 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. 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. 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. Makes 4 to 6 servings. Per serving: Cal 318, Protein 17 g, Fat 12 g, Carbs 36 g. FROM: MADELINE HIMY (NFBH49A) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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