Eggplant Awesomeness (lasagna)

Every time I go out for either lunch or dinner and I fall in love with certain dish I try to go home and imitate it, make some changes here there and make it my own. I had this dish at a really nice vegan bakery and loved it, so I went back home, added some ingredients and Voila.

So you need:

 1 Medium sized Eggplant

1 1/2 cup of crushed tomatoes

16 oz of firm tofu

1 cup of thickly sliced mushrooms

1/2 medium onion

1/2 medium red pepper

Fresh basil leaves

1/2 tsp of brown sugar( the sugar will take away some of the tomato’s acidity, and give a nice flavor to it)



2 tbsp of Italian Herbs mix

1 tbsp of dried basil

3 tbsp of nut crumbs (almond or walnuts will work perfectly)

Extra Virgin Olive Oil


1. Preheat oven at 350 F

2. Cut eggplant into thick slices and season on both sides with your mix of herbs and salt, slice tofu into thin slices and set aside, finally dice Onion and red pepper.

3. Place a large skillet on medium-high heat, add 3 tbsp of olive oil and brown for 10-15 minutes or until it looks transparent. Try not to clutter the skillet so that every slice cooks evenly.

4. On a large saute pan at medium-high heat add 2 tbsp of olive oil and caramelize onion and red pepper for about 3 minutes, add tomato sauce, mushrooms, brown sugar, desired amount of salt, pepper, and dried basil leaves; Cook for about 5 minutes and remove from heat.

5. Now that you have everything ready ensemble your lasagna, eggplant slices, tomato sauce, tofu slices. For a final touch sprinkle some fresh basil ribbons and bake for about 15 minutes.




6. Let it cool for a few minutes and top with your choice of nut crumbs for an extra crunch.

Makes 4 small servings

Bon Apetit!





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