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Tofu Eggplant Parmigiana

What you need: 

4 eggplants
about 2 cups of marinara sauce (made in advance)
a few basil leaves
1 package of medium/soft tofu (19 ounces=540g)
1 onion
1 tablespoon of fine bread crumbs
olive oil

What you do: 

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.

Preparation Time: 
About an hour
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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It seems to me easy. I will definitely try this at home . I am sure this ig gonna bea great one.

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I made a recipe similar to this a while ago but did the layers altering eggplant and zucchini.  Also I learned a trick about salting the eggplant slices and letting them sit for 30 min and then rinsing and baking to take out the bitterness and it seemed to work.  And I gussed my tofu up a little more by adding 1/4 cup nutritional yeast, 2TB olive oil and lemon juice, and a tsp each of garlic salt and salt and a good helping of red pepper. (black works also)  I blended the whole tofu mixture with a small handful of fresh basil.  This recipe is out of this world delish!!

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I tried this last night and had high hopes, but it wasn't so great. The eggplant ended up kind of rubbery and it left me wishing for a more casserole-like dish. It didn't bind together at all. I kind of expected the tofu to help that, but it didn't.

Maybe I should have tried to put some vegan mozzarella in between layers?

Oh well, you win some, you lose some. At least I tried something new!

If anyone has any tips on how to improve, they would be much appreciated!

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Spike is right about the bread. We only buy Ezekiel frozen sprouted grain bread that has no milk or egg. I just toasted a few pieces and added it to the top. I also added some leftover mushrooms. This was pretty tasty.

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Most store bought bread crumbs have milk and egg in them, so be careful. I use cornflake crumbs, they are really good and you can find them in the bread crumb section.

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This recipe was really yummy!  I dressed it up a tad by adding Follow Your Heart Veggie Gourmet Mozzarella "cheese" grated between the layers and on top.  Yummy!  ;)b

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It was very yummy, everyone had seconds... although it was already quite filling! ;)b

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