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3 cups Italian style tomato sauce
Blend tofu and mix with lemon juice, sugar or honey, oil, basil, garlic powder, and salt.
Soak eggplants in cold salted water for 5 minutes, rinse, then dredge in mixture of rice flour, cornmeal, oregano, garlic, salt and pepper.
Oven brown the eggplant (lay on cookie sheet, drizzle with oil; bake at 350°F oven until lightly brown).
Layer in 9"x13" 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°F.
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
3 pounds firm tofu, blended thoroughly
1/2 cup fresh lemon juice
4 teaspoons honey
6 tablespoons oil
4 teaspoons basil
1 tsp. garlic powder
2 tsp. salt
2 medium eggplants (or 5 Japanese eggplants), sliced 1/4" thick
1-1/4 cups rice flour, or appropriate flour for allergies
1/2 cup cornmeal
1 teaspoon oregano
2 medium cloves of garlic, crushed
1/2 teaspoon salt
Dash pepper