Eggplant Parmigiana Lasagne

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* Exported from MasterCook *

 

Eggplant Parmigiana Lasagne

 

Recipe By :Robin Robertson

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 eggplant -- cut into 1/4- inch slices

1 pound lasagna noodles

1 pound firm tofu -- drained and patted dry

1/2 cup freshly grated Parmesan or soy Parmesan

cheese

3 tablespoons minced fresh flat-leaf parsley

salt and freshly ground black pepper

3 cups tomato-based pasta sauce -- bottled or homemade

1 cup shredded mozzarella or soy mozzarella

cheese

 

Preheat the oven to 350F. Heat the oil in a large skillet over medium heat, add

the eggplant, and cook until lightly browned on both sides, about 5 minutes,

cooking in batches if necessary. Transfer the eggplant to a large plate lined

with paper towels and set aside. Cook the lasagna noodles according to package

directions. While the pasta is cooking, crumble the tofu into a large bowl.

Add 1/4 cup of the Parmesan, parsley, and salt and pepper to taste, and mix

well. Spread a layer of the pasta sauce in the bottom of a 9-by-13-inch baking

dish. Top the sauce with a layer of noodles. Top the noodles with half of the

eggplant, then spread half the tofu mixture over the eggplant. Repeat with

another layer of noodles, and top with more sauce. Repeat the layering process

with the remaining eggplant mixture and the remaining tofu mixture, ending with

a layer of noodles topped with sauce. Sprinkle the mozzarella and the remaining

Parmesan on top. Bake for 40 minutes. R!

emove from the oven and let stand for 10 minutes before cutting.

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 299 Calories; 7g Fat (20.6% calories from

fat); 12g Protein; 48g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : Two favorites--lasagne and eggplant parmigiana are combined in one

delicious dish. What could be better? You can use a good-quality bottled pasta

sauce or make your own using the recipe on page 66. Instead of regular lasagne

noodles, you may substtute the ones that don't require precooking.

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