Eggplant Lasagna
This delicious recipe uses eggplant instead of pasta--perfect for the Fuhrman
Eat to Live program.
Recipe by Mary P.
1 large eggplant
4 or more oz. of mushrooms
1/2 of a medium Onion
1 stalk of broccoli
2 carrots (or one large)
A piece of cauliflower if you have it
1 small zucchini
1 pkg. of firm tofu
1 tsp. minced garlic
1 T dried basil
1 jar of whatever spaghetti sauce you like
Slice the eggplant crosswise, leaving skins on. Spray a cookie sheet with pam
or use a non-stick sheet. Broil the eggplant until browned. Use your food
processor to chop up the veggies to small dice sized pieces. Mash the tofu and
add the garlic and basil.
Spread some of the sauce in the bottom of a large baking dish (I use one
bigger and deeper than an oblong cake pan). Lay the eggplant slices on top of
the sauce. Add a layer of tofu mix and a layer of the chopped veggies. Keep
layering finishing with a layer of sauce. Cover with foil and bake in a 375
degree oven for about an hour. Makes a big pan with plenty of leftovers.
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