Title: Brett Sawyer's Eggplant Lasagna
Categories: None
Yield: 1 Servings

3 c Italian style tomato sauce

----------------------------------TOFU MIX----------------------------------
3 lb Firm tofu; (blend
-thoroughly) mixed with:
1/2 c Fresh lemon juice
4 ts Sugar or honey
6 tb Appropriate oil
4 ts Basil
1 ts Garlic powder
2 ts Salt; (optional)

----------------------------------EGGPLANT----------------------------------
2 md Eggplants; (or 5 Japanese
-eggplants) sliced 1/4"
-thick (soak in cold salted
-water for 5 minutes, rinse)
-then dredge in:
1 1/4 c Rice flour; (or appropriate
-flour)
1/2 c Cornmeal
1 ts Oregano
2 md Cloves of garlic; crushed
1/2 ts Salt; (optional)
1 ds Pepper

Oven brown the eggplant (lay on cookie sheet, drizzle with oil; bake at
350º 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 350º

Posted to JEWISH-FOOD digest by Cyndesawye@aol.com on Oct 2, 1998,
converted by MM_Buster v2.0l.