Italian Eggplant (Aubergine) Tofu Bake

Dib's's Note:

I got this from a fellow Chef, Jen in CA. Excellent dish! Makes a super main dish for 4 or a side for 8.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1 medium onion
• 4 garlic cloves
• 2 teaspoons oil
• 1 eggplant , peeled and diced in 1/4 inch cubes
• 1 (8 ounce) can tomato paste
• ¼ cup water
• 2 teaspoons vegetable bouillon granules
• ¾ teaspoon italian seasoning
• ¼ teaspoon garlic powder
• 1 lb tofu , mashed well with a fork
• 3 eggs
• 1 cup grated parmesan cheese

Directions:

1. Preheat oven to 350 degrees.
2. Saute onion and garlic in oil in a large oven proof skillet over medium heat.
3. Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
4. Bring to a boil.
5. Reduce heat and simmer, covered, for 10 minutes.
6. While eggplant is simmering mix tofu and eggs.
7. When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
8. Sprinkle with grated parmesan cheese.
9. Bake 35 minutes.

Reviews

[OliveLover]

I had about 1.5 pounds of small, Italian eggplants, which I peeled and salted before using. After adding a ton more Italian seasoning to the mixture, I took Chef #182980's suggestion and filled a dozen large shells and baked them smothered in sauce. I also used 13oz of firm silken style tofu which mixed very well with the eggs. We're liking the end results very much and I will make this again.

[Chef #182980]

I found this to be a very easy dish to make abeit a bit bland. I believe I'm going to save the ingredients and stuff them in a manicotti shell and smother in spaghetti sauce. I had to add another can of water as 1/4 cup wasn't enough to bring this mixture to a boil. I also substituted the egg with an applesauce-tapioca mixture as I'm vegan. I used rice parmesan too.