Eggplant Parmigiana serves 6---(total fat-9.50 grams)
| Sauce: |
| 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
