I needed something delicious, vegan and gluten free to bring as the alternate entree for a dinner at our church recently, and I scored some very slightly roughed up eggplants for a good price at our co-op and off I went with this. It’s got a couple of steps, but the results are seriously great. Isn’t it nice when your friends are chasing you down for a recipe for something you’ve brought? Sure, and here it is.
Won’t Miss What Isn’t In It Eggplant Parmigiana
Adapted from Barbara Kafka’s Vegetable Love
Preheat the oven to 500 (yes 500).
1. Slice lengthwise into 1/4″ thick slices:
- 1 eggplant
Soak in well-salted water for 1/2 hour.
2. Put a metal (no plastic at all) rack on a baking sheet and put them in the oven to preheat as well. Once the oven is hot, drain the eggplant, pat it dry, brush generously with:
- olive oil, about 1/4 c. in all
Put slices on the rack and roast for 20-25 minutes, turning once. When done, the skin will be a bit crisped and the flesh will be soft and tender and not feel as spongy as it did starting out. Remove from oven and place aside. Turn oven down to 375.
3. Generously oil an 8″x8″ baking dish and set aside.
4. Puree together in a blender or food processor or whatever your favorite such device is:
- 1 lb. package extra firm tofu (get organic so you can avoid Frankensoy, ok?)
- 1 T. fresh basil leaves
- 1 t. chopped garlic
- 1/2 t. salt
5. Measure and place aside:
- 1 1/2 c. homemade or storebought tomato sauce.
6. Spread 1/4 c. of the sauce on the bottom of the pan, then top with eggplant slices just to cover the pan. Spoon a total of about 1/3 c. tofu mixture on the eggplant, then top with another 1/4 c. tomato sauce. Repeat with eggplant and tofu once more, then combine remaining tomato sauce and tofu and pour over the top. Bake for about 25 minutes, let cool just a little and serve.