Simple Eggplant Parmigiana Recipe
Ingredients
| Artichoke hearts | 1 14 Ounce, drained (SAUCE) | |
| Salt | 2 8 Ounce (SAUCE) | |
| 1 6-ounce can no-salt-added tomato paste | ||
| Olive oil | 1 Tablespoon (SAUCE) | |
| Fennel seeds | 1/4 Teaspoon, crushed (SAUCE) | |
| Italian herb seasoning | 1 Tablespoon (SAUCE) | |
| Garlic | 2 Clove (5gm), finley minced (SAUCE) | |
| Ground black pepper | 1/8 Teaspoon (SAUCE) | |
| Hot pepper sauce | 1 Dash (SAUCE) | |
| EGGPLANT-CHEESE LAYERS | ||
| Eggplant | 1 Pound, sliced (SAUCE) | |
| Tofu | 10 Ounce, drained (SAUCE) | |
| Egg white | 1 Large (SAUCE) | |
| 1 cup part-skim mozzarella cheese, shredded, about 4 ounces | ||
| All purpose flour | 1 Tablespoon (SAUCE) | |
| 1/3 cup grated Parmesan cheese, about 1 ounce | ||
| 1/3 cup bread crumbs from French or sourdough bread | ||
Directions
In a blender or the workbowl of a food processor fitted with a metal blade, blend sauce ingredients for about 30 seconds, or until no lumps remain.
Set aside.
Preheat broiler.
Place eggplant slices on baking sheet; do not overlap.
Broil 4 inches from heat, 3 to 4 minutes per side, being careful not to burn the eggplant.
Remove from oven and let cool.
Preheat oven to 350° F.
Place tofu between two thick layers of paper towels.
Place between two plates and press down on the top plate.
Pour off the liquid.
In a blender, process tofu and egg white until smooth; set aside.
To keep mozzarella from sticking together, it may be necessary to mix it with flour.
In a 2-quart ovenproof glass 8 X 11 1/2 X 2-inch pan, assemble the layers in order from bottom to top: a third sauce, half eggplant slices, a third sauce, mozzarella, tofu-egg mixture, remaining eggplant slices, remaining sauce, Parmesan cheese and bread crumbs.
Bake, uncovered, 35 minutes.
Let sit 5 minutes before serving.
Set aside.
Preheat broiler.
Place eggplant slices on baking sheet; do not overlap.
Broil 4 inches from heat, 3 to 4 minutes per side, being careful not to burn the eggplant.
Remove from oven and let cool.
Preheat oven to 350° F.
Place tofu between two thick layers of paper towels.
Place between two plates and press down on the top plate.
Pour off the liquid.
In a blender, process tofu and egg white until smooth; set aside.
To keep mozzarella from sticking together, it may be necessary to mix it with flour.
In a 2-quart ovenproof glass 8 X 11 1/2 X 2-inch pan, assemble the layers in order from bottom to top: a third sauce, half eggplant slices, a third sauce, mozzarella, tofu-egg mixture, remaining eggplant slices, remaining sauce, Parmesan cheese and bread crumbs.
Bake, uncovered, 35 minutes.
Let sit 5 minutes before serving.
Chef
