Eggplant (Aubergine) Parmesan - Vegan

Recipe by turtledove
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READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
  • Place flour, water or soymilk, bread crumbs each in separate bowls.
  • Heat olive oil in med frying pan.
  • Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
  • Place 4 slices at a time, into olive oil in frying pan.
  • Fry eggplant on each side or until golden brown.
  • Place on paper towels to drain excess oil.
  • In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
  • Layer eggplant, tofu-spinach mixture and sauce.
  • Repeat till all ingredients are done.
  • Sprinkle cheese and bake for 30-45 minutes.
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