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Sicilian Eggplant Lasagna

March 6, 2023 by Janice Masters Leave a Comment

  • 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.

YUM!!!

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Filed Under: Healthy Living, RECIPE, Recipes, Whole Food Plant Based

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