Ingredients:
1 medium eggplants, peeled, sliced 1/4 inch thick
1 cup flour
1 cup water or 1 cup soymilk
2 cups breadcrumbs
1 (16 ounce) packages firm tofu
1 (10 ounce) packages frozen spinach, thawed, drained
3 -4 garlic cloves
1 (26 ounce) jars pasta sauce
1 cup shredded vegan mozzarella cheese or 1 cup shredded vegan mozzarella cheese
1 pinch nutmeg
salt
pepper
oil, for frying
Directions:
Preheat oven to 350 degrees F.
In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
Place flour, water or soymilk, bread crumbs each in separate bowls.
Heat olive oil in med frying pan.
Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
Place 4 slices at a time, into olive oil in frying pan.
Fry eggplant on each side or until golden brown.
Place on paper towels to drain excess oil.
In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
Layer eggplant, tofu-spinach mixture and sauce.
Repeat till all ingredients are done.
Sprinkle cheese and bake for 30-45 minutes.
Servings: 8-10
Time preparation: 30 min.
Time total: 60 min.