Preparation:
1. Prepare the eggplant: Slice the eggplants into slices about 1/4 " to 3/8" thick. Pour the olive oil into a small dish. Heat two skillets or griddles over medium burners. (it goes faster this way) Brush one side of eggplant slices with small amount of oil and place oiled side down onto hot pan. Pan fry the slices. Brush tops with oil and turn them over when they are lightly browned on one side. Set them aside on a plate. Remove when browned and continue to cook more slices until they are all cooked in this way.
2. Simmer together in a heavy pot: Start by browning the onions and garlic over medium heat. No oil is needed if you stir occasionally. (Start this before you start grilling the eggplant so it can be simmering.) Add tomato sauce, basil, oregano and salt if desired.
3. Combine in a mixing bowl: The white cheese, Parmesan cheese and tofu.
4.To assemble the dish: Spray baking dish lightly with non-stick spray and place one layer of eggplant slices in the dish. Then spread a layer of the cheese-tofu mixture and follow with a generous amount of tomato sauce. Repeat until all ingredients are used. Cover and bake at 375 degrees for 1 1/2 hours. |
