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Dressed Up Eggplant

Author: 
admin
Preparation Time: 
90 min
Servings: 
4-6
Cooking Time: 
Ingredients: 

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

Directions: 

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.


Source URL: https://vegweb.com/recipes/dressed-eggplant