Brett Sawyer's Eggplant Lasagna Recipe
Servings: 1
Ingredients
- 3 c. Italian style tomato sauce
- 3 lb Hard tofu, (blend thoroughly) mixed with:
- 1/2 c. Fresh lemon juice
- 4 tsp Sugar or possibly honey
- 6 Tbsp. Appropriate oil
- 4 tsp Basil
- 1 tsp Garlic pwdr
- 2 tsp Salt, (optional)
- 2 med Eggplants, (or possibly 5 Japanese eggplants) sliced 1/4" thick (soak in cool salted water for 5 min, rinse) then dredge in:
- 1 1/4 c. Rice flour, (or possibly appropriate flour)
- 1/2 c. Cornmeal
- 1 tsp Oregano
- 2 med Cloves of garlic, crushed
- 1/2 tsp Salt, (optional)
- 1 dsh Pepper
Directions
- Oven brown the eggplant (lay on cookie sheet, drizzle with oil; bake at 350 oven till lightly brown)
- Layer in 9x13 pan:1 c. sauce1 layer of eggplantthick layer of tofu mixture2nd layer of eggplant2 c. of saucerest of tofu
- Bake 35 min at 350
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1177g | |
| Calories 1309 | |
| Calories from Fat 48 | 4% |
| Total Fat 5.72g | 7% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9674mg | 403% |
| Potassium 2933mg | 84% |
| Total Carbs 292.58g | 78% |
| Dietary Fiber 20.3g | 68% |
| Sugars 53.29g | 36% |
| Protein 28.68g | 46% |
