No-Pasta Eggplant Lasagna
Recipe by: Susan Voisin
Yield: 8 servings
Using eggplant instead of lasagna noodles makes this normally
rich dish light and healthy--but still great tasting! Perfect for the
Fuhrman Eat to Live program. Also, be sure to check out Pasta-Free Tofu Lasagna.
-
2 medium or 1 very large
eggplant
-
salt for sprinkling on
eggplant
-
10 oz frozen chopped spinach, thawed and
squeezed dry (or fresh)
-
1 lb tofu (regular, not silken)
-
2 tbsp nutritional yeast
-
2 tsp oregano
-
2 cloves garlic
-
1 tsp basil
-
1 tsp. salt (eliminate if
following a salt-free diet)
-
dash cayenne pepper
-
1 26-oz jar of spaghetti sauce (or your favorite
homemade sauce)
Cut each eggplant lengthwise into
very thin, even, 1/4-inch slices. Sprinkle each slice with salt and place
it in a colander to drain for 20 minutes. (This will draw out moisture
from the eggplant and also make it less bitter.) After 20 minutes, rinse
each slice briefly and press with a paper towel to remove all the moisture.
While the eggplant is
draining, preheat the oven to 375 degrees. Place the tofu and thawed spinach in the food processor and process
briefly. Add the remaining ingredients--except the eggplant and sauce--to the
processor and blend until smooth. (You may do this without a food
processor by using a potato masher on the tofu.)
Spread a thin layer of the sauce in the bottom of a 9X11-inch pan (spraying
the pan first with non-stick spray will help prevent sticking). Place a layer of
eggplant over the sauce, covering the entire bottom of the pan. Spread half of the tofu mixture on the
eggplant. Cover
with another layer of eggplant and then spread the remaining tofu mixture
over it. Top with a final layer of eggplant, and pour the remaining
sauce over this. Cover with foil and bake for 20 minutes; remove
the foil and bake for 10-20 more minutes, until eggplant is tender. Remove
from the oven and allow to cool for 10 minutes before serving.
NOTE:
The thinner your eggplant slices, the less time your lasagna will need to
bake. For perfect, thin eggplant slices, use a mandolin or other slicer.
If you cannot get your eggplant 1/4-inch thick or less, consider pre-cooking it
in a non-stick skillet or on a baking sheet in the oven until lightly browned.
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