Eggplant Lasagne
| Yield: | 6 Servings |
| Categories: | Main Dishes, Pasta, Vegetarian |
| 1 | md | Eggplant |
| 1/2 | Lemon; juiced | |
| Salt | ||
| 1/4 | c | Unbleached flour |
| 1/4 | c | Cornmeal |
| 1/2 | ts | Oregano |
| 1/2 | ts | Garlic powder |
| 1/8 | ts | Black pepper |
| 2 | tb | Oil |
| RICOTTA-STYLE FILLING | ||
| 1 1/2 | lb | Firm tofu |
| 1/4 | c | Lemon juice |
| 2 | ts | Dried basil; -=OR=- |
| 2 | tb | -Fresh chopped basil |
| 2 | ts | Honey |
| 1 | ts | Salt |
| 1 | Garlic clove | |
| 1 1/2 | c | Tomato sauce |
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