Recipe - Brett Sawyers Eggplant Lasagna

3 cup Italian style tomato sauce

TOFU MIX
3 pound Firm tofu; (blend
thoroughly) mixed with:
One half cup Fresh lemon juice
4 teaspoon Sugar or honey
6 tablespoon Appropriate oil
4 teaspoon Basil
1 teaspoon Garlic powder
2 teaspoon Salt; (optional)

EGGPLANT
2 md Eggplants; (or 5 Japanese
eggplants) cut or sliced up 1/4"
thick (soak in cold salted
water for 5 minutes, rinse)
then dredge in:
1 One fourth cup Rice flour; (or appropriate
flour)
One half cup Cornmeal
1 teaspoon Oregano
2 md Cloves of garlic; crushed
One half teaspoon Salt; (optional)
1 ds Pepper

Oven brown the eggplant (lay on cookie sheet, drizzle with oil; bake at
350º oven until lightly brown)

Layer in 9x13 pan:

: 1 cup sauce
: 1 layer of eggplant
: thick layer of tofu mixture
: 2nd layer of eggplant
: 2 cups of sauce
: rest of tofu

Bake 35 minutes at 350º

Posted to JEWISHFOOD digest by Cyndesawye@aol.com on Oct 2, 1998,
converted by MM_Buster v2.0l.