Simple Eggplant Parmigiana
|Canned artichoke hearts||14 Ounce, drained (1 can)|
|Canned no salt added tomato sauce||16 Ounce (2 cans, 8 ounce each)|
|No salt added tomato paste||6 Ounce (1 can)|
|Olive oil||1 Tablespoon|
|Fennel seeds||1⁄4 Teaspoon, crushed|
|Italian herb seasoning||1 Tablespoon|
|Garlic||2 Clove (10 gm), finely minced|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Hot pepper sauce||1 Dash|
|For eggplant cheese layers|
|Eggplant||1 Pound, sliced into 3/8 inch rounds|
|Tofu||10 Ounce, drained|
|Egg white||1 Large|
|Part skim mozzarella cheese||4 Ounce, shredded to make 1 cup|
|All purpose flour||1 Tablespoon (if needed)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Bread crumbs||1⁄3 Cup (5.33 tbs) (from French or sourdough bread)|
In a blender or the workbowl of a food processor fitted with a metal blade, blend sauce ingredients for about 30 seconds, or until no lumps remain.
Place eggplant slices on baking sheet; do not overlap.
Broil 4 inches from heat, 3 to 4 minutes per side, being careful not to burn the eggplant.
Remove from oven and let cool.
Preheat oven to 350Â° F.
Place tofu between two thick layers of paper towels.
Place between two plates and press down on the top plate.
Pour off the liquid.
In a blender, process tofu and egg white until smooth; set aside.
To keep mozzarella from sticking together, it may be necessary to mix it with flour.
In a 2-quart ovenproof glass 8 X 11 1/2 X 2-inch pan, assemble the layers in order from bottom to top: a third sauce, half eggplant slices, a third sauce, mozzarella, tofu-egg mixture, remaining eggplant slices, remaining sauce, Parmesan cheese and bread crumbs.
Bake, uncovered, 35 minutes.
Let sit 5 minutes before serving.