Traditionally this Italian dish is made with mozzarella and parmesan cheese, however tofu, and non dairy Parmesan “Cheese” may substitute. The tofu contains a good quality of easily digested protein. The addition or mushrooms and/or Cashew Pimento Cheese Sauce add a delicious flavor to this vegetarian dish.
1 large or 2 medium eggplant, ripe
2-3 cups tofu, cubed, diced or crumbled
2 1/2 cups Italian Tomato Sauce
Cashew Pimento “Cheese” Sauce (opt)*
Wash whole un-peeled; cut in 3/8″ – 1/2 ” round or lengthwise slices.
Brush slices lightly with olive oil then coat with seasoned breading meal.
Place on baking sheet; broil or bake at 400 degrees 5-10 min on each side until tender.
Spoon a little tomato sauce into square or rectangular baking dish.
Arrange half of the eggplant slices, side by side and cover with sauce and crumbled tofu or non-dairy cheese.
Repeat with remaining eggplant, tomato sauce and cheese.
Bake, uncovered, in 350 degree oven for 25 min or until lightly browned and sauce is bubbly.