You are here

Simple Eggplant Parmigiana

Healthycooking's picture
For sauce
  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.
Set aside.
Preheat broiler.
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 350° 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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (15 votes)


Simple Eggplant Parmigiana Recipe