Dressed Up Eggplant
2 large eggplants, sliced thinly (vertically)
flour, for dredging
olive oil, as needed
1 (8 ounce) jar tomato pasta sauce
2 cups portobello mushrooms, sliced
2/3 cup pitted black olives, halved
1 jar (8 ounces) roast red pepper strips, drained
2 cloves garlic, crushed
1 pound silken tofu, stirred up
fresh basil leaves, to taste
vegan parmesan, for sprinkling
1. Preheat oven to 325ºF. Dredge eggplant 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.
2. Top this with mushrooms, olives and pepper strips, garlic, another layer of sauce, etc., ending with a layer of eggplant.
3. Cover the last layer with basil leaves and tofu, and sprinkle with vegan parmesan to taste. Bake 45 minutes to 1 hour.
Leftovers can be served cold or as a sandwich filling on toasted whole-grain bread.