You asked for it, so here it is! I modified a fatty recipe my aunt had given me for eggplant lasagna, using eggplant instead of noodles. Nifty, huh? Anyway, after some big changes to the recipe (i.e. using tofu instead of ricotta cheese), this recipe turned out to be a winner! Note: it’s not the “prettiest” looking picture but boy does it taste amazing. Serve with a side salad.
-1 large eggplant, peeled and sliced very thin (think: substituting for lasagna noodles)
-8 oz. frozen organic spinach
-2 TB olive oil
-2 cloves garlic, crushed
-1 egg, beaten
-1/2 block firm tofu, chopped and mashed
-4 to 6 oz. fresh mozzarella cheese, shredded
-1/4 c. grated parmesan cheese
-2 TB dried basil
-1 c. of your favorite tomato sauce (with garlic and/or spices)
-salt and pepper to taste
1. Prepare eggplant, cutting extremely thin slices. Lightly saute on medium heat for a few minutes in a large pan with olive oil. Remove and set aside.
2. Once removed, saute spinach and garlic in same pan in olive oil for about 5 minutes. Combine egg, cheeses, and bail and mix together until blended. Note: the tofu should crumble up making a ricotta cheese-like texture. Shake in some salt and pepper to give the mixture a little more flavor.
3. Star layering! Begin with 1/2 c. tomato sauce. Then add half of your sliced eggplant. Top with half the cheese mixture. Then add another layer of eggplant, cheese mixture and finally top with an additional 1/2 c. tomato sauce. Sprinkle top with additional parmesan or mozzarella cheese.
4. Cover with tin foil and bake on 350 for 40 minutes, removing the foil for the last 10 minutes. Enjoy!