*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Thursday, April 25, 2024 7:18 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Main Course » Eggplant Lasagne
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Eggplant Lasagne recipe to your favorite Save to favorite   Discuss Eggplant Lasagne recipe Write a comment   Print Eggplant Lasagne recipe Print this recipe   Email Eggplant Lasagne recipe to friend Email this recipe
  Eggplant Lasagne
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 236
Ingredients:
1 medium Eggplant
1/2 Lemon, juiced
Salt
1/4 cup Unbleached flour
1/4 cup Cornmeal
1/2 tsp Oregano
1/2 tsp Garlic powder
1/8 tsp Black pepper
2 tbsp Oil

MMMMMRICOTTASTYLE FILLING

1 1/2 lb Firm tofu
1/4 cup Lemon juice
2 tsp Dried basil, -=OR=-
2 tbsp -Fresh chopped basil
2 tsp Honey
1 tsp Salt
1 Garlic clove
1 1/2 cup Tomato sauce
Instructions:
Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on
racks or paper towels, then sprinkle with lemon juice and salt. Let
stand 5-10 min then wipe off with paper towels. While eggplant is
standing, mix flour, cornmeal, oregano, garlic powder and black
pepper together in a bowl. Preheat oven to 350. Dredge eggplant
slices in flour-cornmeal mix. Lay on cookie sheet spread with the
oil. Oven-fry slices for 8-10 min on each side or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare
the tofu filling. Process the tofu, lemon juice, basil, honey, salt
and garlic in food processor to a fine grainy texture like ricotta
cheese.

Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the
oven fried eggplant slices to cover the bottom of the pan. Then
spread the tofu filling over, reserving 1/2 cup for the top. Next,
cover the tofu filling with the rest of the eggplant slices, and pour
the remaining tomato sauce over the top. Arrange reserved tofu mix in
small dollops over the top. Bake about 45 min or until dollops are
slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
Carbs 36 g.

FROM: MADELINE HIMY (NFBH49A)
Rate this recipe:  
Featured Recipe
» Ot Ngot Xanh Voi Phu Chien (Green Peppers & D
Category: Misc
Hits: 155
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com