Italian Eggplant (Aubergine) Tofu Bake
- Reviews 2
Ready In: 55 mins
Serves: 4
Ingredients
- 1 medium onion
- 4 garlic cloves
- 2 teaspoons oil
- 1 eggplant, peeled and diced in 1/4 inch cubes
- 1 (8 ounce) can tomato paste
- 1⁄4 cup water
- 2 teaspoons vegetable bouillon granules
- 3⁄4 teaspoon italian seasoning
- 1⁄4 teaspoon garlic powder
- 1 lb tofu, mashed well with a fork
- 3 eggs
- 1 cup grated parmesan cheese
Directions
- Preheat oven to 350 degrees.
- Saute onion and garlic in oil in a large oven proof skillet over medium heat.
- Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
- Bring to a boil.
- Reduce heat and simmer, covered, for 10 minutes.
- While eggplant is simmering mix tofu and eggs.
- When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
- Sprinkle with grated parmesan cheese.
- Bake 35 minutes.
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