Baked Italian Eggplant Skillet Recipe
Ingredients
Saute in a large oven-proof skillet over medium hea|p
1 MEDIUM ONION, CHOPPED
4 CLOVES GARLIC, MINCED
In
2 TBS. OIL
Add
1 EGGPLANT, DICED IN 1/4" CUBES
1 CAN (8 OZ.) TOMATO SAUCE 1/4 CUP WATER
2 TSP. CHICKEN FLAVORED BOUILLON
3/4 TSP. ITALIAN SEASONING OR 1/4 TSP. EACH
OREGANO, BASIL AND THYME
1/4 TSP. GARLIC POWDER
WELL WITH A FORK
3 EGGS, LIGHTLY BEATEN 1 CUP GRATED CHEESE
Directions
Bring to a boil, reduce heat, and simmer, covered for 10 minutes. While the eggplant is simmering, mix together in a large bowl 1 LB. TOFU,
When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
Sprinkle with GRATED PARMESAN CHEESE
Bake at 350°F for 35 minutes.
When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
Sprinkle with GRATED PARMESAN CHEESE
Bake at 350°F for 35 minutes.
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