Pasta - Lasagne with Eggplant

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* Exported from MasterCook *

 

Lasagne with Eggplant

 

Recipe By :Eating in Eden - Hermine Freed

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant

1 red onion -- chopped

2 tablespoons broth or tomato juice

3 large tomatoes -- chopped

1/2 pound firm tofu

1/4 pound casein-free soy mozzarella -- chopped or grated

1/4 cup soy parmesan

1 package lasagna noodles

parsley -- chopped

oregano -- chopped

sea salt

 

Cut the eggplant into slices and sprinkle with salt. Let them sit for about

half an hour or until they " sweat. " Pat them dry and lightly bake or grill them

(you can use a stovetop grill) until soft (about 4 minutes each side).

 

Saute the onion and garlic in broth or tomato juice until transparent. Add the

tomatoes and cook until soft. Crumble the tofu and add, stirring.

 

Cook the lasagne in water until soft but firm. Lightly oil a baking pan. Place

a layer of lasagne on the bottom, with a layer of eggplant on top of it. Cover

with half of the tomato-tofu mixture and a sprinkling of soy mozzarella and soy

parmesan, herbs, and salt. If you can't find the casein-free mozzarella, fix

the tofu with miso instead, using 3/4 pound of tofu. Then place another layer

of lasagne on top of that, repeat all other ingredients and a final layer of

lasagne. Bake in a 350F oven for about 20 minutes.

 

Variation: Lasagne with tomato and basil sauce. Leave out the eggplant and

substitute basil for oregano.

 

 

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Per serving: 187 Calories (kcal); 3g Total Fat; (15% calories from fat); 10g

Protein; 32g Carbohydrate; 0mg Cholesterol; 19mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0