Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by yabbitgirl, 05/29/06
Dressed Up Eggplant Ingredients (use vegan versions): 2 large eggplants
1 jar (8 oz/400 g) roast red pepper strips, drained
2 cups (400 g) portobello mushroom slices
8 oz/400 g jar your favorite tomato sauce
2/3 cup (150 g) pitted black olives, halved
flour for dredging
olive oil
2 cloves garlic, crushed (to taste)
1 lb/500 g silken tofu, stirred up
fresh basil leaves
vegan parmesan for sprinkling
Directions:Preheat oven to 150ºC/325ºF. Slice eggplants vertically as thin as possible. Dredge in flour and sauté in olive oil until brown, turning once.
Spread a small amount of tomato sauce in the bottom of an ovenproof casserole (oval works best) and top with a layer of eggplant slices. Top this with mushrooms, olives and pepper strips, another layer of sauce, etc. ending with a layer of eggplant.
Cover the last layer with basil leaves and tofu, and sprinkle with vegan parmesan to taste.
Bake for 45 min to one hour.
Leftovers can be served cold or as a sandwich filling on toasted whole-grain bread.
Serves: 4-6
Preparation time: 90 min
