Eggplant Parmigiana
| Yield: | 8 Servings |
| Categories: | Pasta |
| 1 | lg | Eggplant |
| 4 | oz | Tomato paste |
| 4 | Eggs; beaten | |
| 1 | Onion | |
| 1 1/2 | c | Sliced mushrooms |
| 6 | oz | Ricotta cheese |
| 3/4 | c | Diced celery Italian bread |
| 4 | Cloves garlic | |
| Crumbs | ||
| 1 | lb | Mozzarella |
| 16 | oz | Tomato sauce |
| 1/4 | c | Grated parmesan cheese |
| 4 | oz | Firm tofu |
| Oregano | ||
| 2 | Bay leaves | |
| Basal | ||
| 16 | oz | Whole tomatos |
| Olive oil |
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