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Baked Eggplant with Tofu

From the collection


This is a variation on the classic dish Eggplant Parmesan, created for a dairy-allergic friend.


1 large Italian eggplant
2 cups breadcrumbs
1 cup minced flat-leaf parsley leaves
2 tsp. sea salt
1 tsp. freshly ground black pepper
2 cups soy milk
~ Olive oil
1 lb. firm tofu
2 cloves garlic, minced
~ Winter Tomato Sauce or a jar of marinara sauce
~ Soy provolone or sheep’s-milk cheese (depending on taste and allergy)


  1. Preheat the oven to 375 degrees.
  2. Slice the eggplant into circles ¼-inch thick. Lightly salt the circles on both sides to release their bitter juices; wait five minutes, then pat dry with a clean dishcloth or paper towels.
  3. In a medium bowl, combine the breadcrumbs, half of the parsley, the salt, and the pepper. Pour the soy milk into another medium bowl. Dredge the eggplant circles first in the milk, then in the breadcrumb mixture.
  4. Lightly oil a baking sheet with the olive oil. Place the breaded circles on the sheet and bake for about 20 minutes, turning once, until tender.
  5. While the eggplant slices are baking, put the tofu, garlic, and remaining parsley in a medium bowl and mash it together with a potato masher. Add a dash of soy milk, if necessary, and mash until the mixture has the consistency of ricotta cheese.
  6. Once eggplant slices are cooked, layer them in a large baking dish in the following order: tomato sauce, eggplant, tomato sauce, tofu mixture, eggplant. Finish by sprinkling a layer of grated soy or sheep’s-milk cheese over the top.
  7. Bake at 375 for about 40 minutes or until the cheese has melted and is bubbly and slightly browned on top. Cut into squares to serve.
blueberry cake

This content is from the Zanne Miller collection.

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