Eggplant Lasagna

[Guest guest]

This book, by a monk who heads his order in Nebraska, has loads of recipes for

dairy substitutes. I'll include those called for in the recipes. It doesn't

give # of servings, so either I guessed or didn't provide the #.

 

 

* Exported from MasterCook *

 

Eggplant Lasagna 2

 

Recipe By :Abbot George Burke - Simply Heavenly!

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium eggplant -- peeled and sliced 1/4 inch thick

1 cup chopped onion

1 1/2 teaspoons crushed garlic

1/2 cup olive oil

3 cups chopped tomatoes

1/2 cup tomato sauce

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon parsley

2 tablespoons unbleached white flour

dash freshly ground black pepper

8 ounces lasagna noodles -- cooked, drained, and set aside

1 pound tofu -- frozen, thawed, pressed, crumbled, and browned

in olive oil

2 tablespoons Parmesan Cheez or soy Parmesan

 

Salt both sides of the eggplant slices and let sit for 1 hour, then press out

the moisture. Saute the onion and garlic in 2 tablespoons of the oil until

soft. Add the tomatoes, tomato sauce, basi, oregano, and parsley. Simmer 10 to

15 minutes. While the sauce is simmering, combine the flour and pepper and coat

the eggplant slices with the mixture. Brown the eggplant in the oil and set

aside. Put enough sauce into a baking dish (13 x 9-inch) to just cover the

bottom. Put in a layer of eggplant slices. Add a layer of noodles, top with a

layer of tofu, and cover with sauce. Repeat the layers ending with the sauce.

Sprinkle the Cheez over all. Cover and bake at 375F for 30 minutes.

 

 

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Per serving: 413 Calories (kcal); 23g Total Fat; (47% calories from fat); 13g

Protein; 42g Carbohydrate; 0mg Cholesterol; 143mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0