Italian Eggplant (Aubergine) Tofu Bake

READY IN: 55mins
Recipe by Diana Adcock

I got this from a fellow Chef, Jen in CA. Excellent dish! Makes a super main dish for 4 or a side for 8.

Top Review by OliveLover

I had about 1.5 pounds of small, Italian eggplants, which I peeled and salted before using. After adding a ton more Italian seasoning to the mixture, I took Chef #182980's suggestion and filled a dozen large shells and baked them smothered in sauce. I also used 13oz of firm silken style tofu which mixed very well with the eggs. We're liking the end results very much and I will make this again.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Saute onion and garlic in oil in a large oven proof skillet over medium heat.
  3. Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
  4. Bring to a boil.
  5. Reduce heat and simmer, covered, for 10 minutes.
  6. While eggplant is simmering mix tofu and eggs.
  7. When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
  8. Sprinkle with grated parmesan cheese.
  9. Bake 35 minutes.

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