Living Well

Eggplant Lasagne

Posted on: May 25, 2012


3 cups Italian style tomato sauce


3 Lbs firm tofu

1/2 cup fresh lemon juice

4 tsp sugar or honey

2 tsp salt

6 Tbsp oil

4 tsp basil

1 tsp garlic


2 medium egg plants

1 1/4 cup flour

1/2 c cornmeal

1 tsp oregano

1 tsp garlic powder

1/2 tsp salt

dash of pepper


Wash and peel eggplant and cut in 1/4 inches slices

soak sliced in cold salted water for 5 mins and set aside

Mix all “noodle” ingredients – then drain slices and dredge in the mixture. Set them on an oiled cookie sheet and bake for 8 to 10 mins at 400 degrees F or until golden brown. Turn slices over and continue to brown.

You may need to do the slices in 2 batches, do not stack.

Filling – drain the tofu and mash in a large bowl. Mix in all other ingredients.


Spread 1 cup of the tomato sauce on the bottom of the pan.

Place a layer of the eggplant slices, overlapping is fine at this stage.

Spread a thick layer of the filling mixture – then tomato sauce – a second layer of eggplant – then the second half of the filling with tomato sauce on top.

Bake at 350 degrees F fro 35 minutes. serves 6 to 8


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