- 2 medium size eggplants,
- fresh and firm.
- 1 lb Ricotta, Low fat or regular
- 1 lb Silken Tofu, very well drained
- A quart of your favorite marinara sauce.
- ¼ cup grated Pecorino or Parmesan.
- 1 cup Italian seasoned breadcrumbs.
Trim off both ends of the eggplants, and then cut each eggplant into ¼-⅓ inch slices.
Place on a baking sheet on parchment paper. Drizzle with a little bit of olive oil and then bake at 350° for 15 minutes.
In the meantime place the Ricotta and the Tofu (well drained) into a food processor with one egg, ¼ cup cup of grated Parmesan or Pecorino Romano, ½ teaspoon of garlic powder and 1 T of dried basil. Process just until mixed.
Spray a 9″ x 13″ baking dish, and then cover the bottom with 2 cups of your favorite Marinara sauce.
When the eggplant comes out of the oven, change the oven temperature to 375°.
Then layer half of the baked eggplant in the pan on top of the sauce.
Then spread half of the ricotta & tofu mixture on top, and add 1.5- 2 cups sauce on top of that and a handful of Italian seasoned bread crumbs.
Repeat the layers, using the rest of the baked eggplant, 2 cups of Marinara, the rest of the ricotta/tofu mixture and another handful of bread crumbs. Top it all with Marinara sauce. Spread well.
Cover the baking pan with aluminum foil ( Spray the underside of the foil before covering the pan with it.)
Place pan in a 50°oven for 25 minutes.
When done take it out and let it cool for a while, and then serve and enjoy.
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