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.
Fueled by Plants 
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!
[…] recipe is quite similar to the eggplant lasagna I posted about earlier. Essentially you bread and bake slices of eggplant, and fill with a tofu […]
My Mom used to make this recipe and when she did my neighbor kid friends always wanted to come have some. She used the Tofu Cookery regularly; it was like a bible of cooking in our house. We were a vegetarian family at a time (80s and 90s) when it was in no way mainstream, nor was there any Morningstar Farms type products at the average grocery store.
I’m making this tonight and hope it comes out as good as Mom used to make 🙂