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Eggplant Parmigiana  serves 6---(total fat-9.50 grams)

1 14-ounce can artichoke hearts, drained 2 8-ounce cans tomato sauce
1 6-ounce can tomato paste 1 tablespoon olive oil
¼ teaspoon fennel seeds, crushed (optional) 1 tablespoon Italian herb seasoning
2 cloves garlic, finely minced 1/8 teaspoon ground black pepper
dash hot pepper sauce

Eggplant-Cheese layers:
1 eggplant, about 1 pound, cut into 3/8-inch rounds 10 ounces tofu, drained
1 large egg white 1 cup part-skimm mozzarella cheese, shredded, about 4 ounces
1 tablespoon all-purpose flour (if needed) 1/3 cup grated Parmesan cheese, about 1 ounce
1/3 cup bread crumbs from French or sourdough bread

In a blender or the workbowl of a food processor fitted with a metal blade, blend sauce ingredients for about 30 seconds, or until no lumps remain. Set aside.
Preheat broiler. Place eggplant slices on baking sheet; do not overlap. Broil 4 inches from heat, 3 to 4 minutes per side, being careful not to burn. Remove from oven and let cool. Preheat oven to 350°F. Place tofu between two thick layers of paper towels. Place between two plates and press down on the top plate. Pour off the liquid. In a blender, process tofu and egg white until smooth; set aside. To keep mozzarella from sticking together, it may be necessary to mix it with flour. In a 2-quart ovenproof glass 8x11½x 2-inch pan, assemble the layersin order from bottom to top: a third sauce, half eggplant slices, a third sauce, mozzarella, tofu-egg mixture, remaining eggplant slices, remaining sauce, Parmesan cheese and bread crumbs. Bake, uncovered, 35 minutes. Let sit 5 minutes before serving. ENJOY