You are here

Member since April 2003

Dressed Up Eggplant

What you need: 

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

What you do: 

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.

Preparation Time: 
90 min
Cooking Time: 


This is my new favorite dinner. I used green peppers instead of red to add some color to the dish. Best leftovers ever.


I made this today.  Unfortunately I totally forgot the tofu in my efforts to get everything done tonight.  I bet it would be just as good or better with it.  Thank you Yabbitgirl!


I am going to try this tomorrow.  I have an eggplant that I need to eat and this just sounds SUPER good!  Thanks for the shameless plug on Q&A!

Log in or register to post comments