Tofu Eggplant Parmigiana
about 2 cups of marinara sauce (made in advance)
a few basil leaves
1 package of medium/soft tofu (19 ounces=540g)
1 tablespoon of fine bread crumbs
Baking/Grilling the Eggplants:
Preheat the oven to 350 F.
After pealing the eggplants, cut them in slices, about 1/3-1/2 inch thick. Lay the slices in a oiled cookie sheet and bake for about 20 minutes, until lightly brown. Make sure to flip the slices once in the oven.
Remove the eggplants from the oven.
Preparing the tofu:
Chop onion and saute. Squeeze the water out of the tofu, cut in small pieces and saute with onion. Add a few leaves of fresh basil.
Assembling the casserole:
Spread a layer of marinara sauce in a 9x12" pan, 3" thick. Place a few eggplant slices in the pan to make a layer. Spread a layer of marinara sauce; Add a layer of sauted tofu.
Make another layer of eggplant slices, add marinara sauce and tofu.
The top final layer will have eggplant slices, covered by marinara sauce. Finally, sprinkle bread crumbs on top and add a few leaves of fresh basil. Bake at 375 F for about 45 minutes.