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  Recipe Home » Diabetic » EGGPLANT TOFU PARMESAN
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  EGGPLANT TOFU PARMESAN
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 291
Ingredients:
2 large eggplants, combined weight about 2 lb.
1/4 C. olive oil
1 large onion, finely chopped
2 cloves garlic, pressed or chopped
1 lb. tomato sauce, canned
13 oz. tomato sauce, canned
4 tsp. dried basil leaves
1 Tbls. oregano leaves
1/4 tsp. salt (optional)
4 oz. grated mild white cheese, Monterey Jack or Muenster
1/2 C. fat free parmesan cheese
1 lb. light tofu, firm or soft, drained and mashed
Instructions:
Prepare the eggplants by slicing them into slices about 1/4 to 3/8 inch thick. Pour the olive oil into a small dish. Heat two skillets, or griddles, over medium burners. Brush one side of eggplant slices with a small amount of oil and place oiled side down onto hot pan. Pan fry the slices. Brush tops with oil and turn them over when they are lightly browned on one side. Set them aside on a plate. Remove when browned and continue to cook more slices until they are all cooked in this way. In a heavy pot, first brown the onions then the garlic over medium heat, and simmer them together. Add tomato sauce, basil, oregano and salt, if desired. In a mixing bowl, combine the white cheese, parmesan cheese and tofu. To assemble the dish, spray a baking dish lightly with nonstick spray and place one layer of eggplant slices in the dish. Then spread a layer of the cheese and tofu mixture, followed with a generous amount of tomato sauce. Repeat until all ingredients are used. Cover and bake at 375 degrees F. for 1-1/2 hours.
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