Brett Sawyers Eggplant Lasagna
Try this Brett Sawyers Eggplant Lasagna recipe, or contribute your own. "Vegetables" and "Italian" are two of the tags cooks chose for Brett Sawyers Eggplant Lasagna.
Yield: 1 Servings Ready in 1 hours
1 people trying soon
|3 cItalian style tomato sauce|
|3 lbFirm tofu; (blend|
|1/2 cFresh Lemon Juice|
|4 tsSugar or honey|
|6 tbAppropriate oil|
|1 tsGarlic powder|
|2 tsSalt; (optional)|
|2 mdEggplants; (or 5 Japanese|
|1 1/4 cRice flour; (or appropriate|
|2 mdCloves of garlic; crushed|
|1/2 tsSalt; (optional)|
Brett Sawyers Eggplant Lasagna Preparation
Oven brown the eggplant (lay on cookie sheet, drizzle with oil; bake at 350? oven until lightly brown) Layer in 9x13 pan: : 1 cup sauce : 1 layer of eggplant : thick layer of tofu mixture : 2nd layer of eggplant : 2 cups of sauce : rest of tofu Bake 35 minutes at 350? Posted to JEWISH-FOOD digest by Cyndesawye@aol.com on Oct 2, 1998,
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