I’ve always been a sucker for a delicious lasagna. Lasagnas can be quite heavy dishes though, with all of the noodles and what-not. Tofu Cookery does have a recipe for a traditional lasagna, but also includes one with breaded and oven-baked eggplant as the stand-ins for the noodles.
I had tried a similar dish years ago, but that one just used sliced, raw eggplant. The Tofu Cookery recipe includes the extra step of lightly breading the tofu and then baking it in the oven. This made all the difference in the world – the breaded eggplant was delicious! The eggplant is layered with a pretty typical tofu ricotta as well as marinara sauce. I had some beautiful, local tomatoes from the farmers market and so I sliced those up and put some on the top of the lasagna, along with extra breadcrumbs.
This was delicious! Definitely something I’d make again. Like most lasagnas, the leftovers were even better and made for some scrumptious lunches.
It looks good!
That looks really delicious! Kind of like an eggplant parm casserole.
Eggplant for noodles? That is a genius idea! I don’t have the book but I think I’m going to copy that idea. Did the breading stay crispy or soften?
Also, your pic belongs in a cookbook. It’s so pretty!
It softened as the eggplant got a little mushy (in a good way). I will send you the recipe. And thanks for the photo compliment.
This I could totally get behind, it looks delicious!