Italian Eggplant (Aubergine) Tofu Bake
I got this from a fellow Chef, Jen in CA. Excellent dish! Makes a super main dish for 4 or a side for 8.
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INGREDIENTS
Nutrition- 1medium onion
- 2teaspoons oil
- 1
- 1(8 ounce) can tomato paste
- 1⁄4cup water
- 2teaspoons vegetable bouillon granules
- 3⁄4teaspoon italian seasoning
- 1⁄4teaspoon garlic powder
- 1
- 3
- 1cup grated parmesan cheese
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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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