1/4 cup olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 can (796 mL) good quality Italian tomatoes, pureed
1 tsp dried basil
1 tsp dried thyme
freshly ground pepper
2 small blocks (about 450 g) soft tofu, sliced about 1 cm thick
parmesean cheese, grated
1/2 ball mozzarella, shredded
1/2 cup breadcrumbs
1. Cut the eggplant into slices about 1 cm thick, drizzle with olive oil. Now, you can either pan-fry the slices on a griddle or large fry-pan @ medium-high heat OR put in an oven at about 425F for 20 minutes, flipping once. Whichever method you prefer. I have this huge griddle (like for pancakes) that I can do the eggplant on in two batches, love it.
2. Meanwhile, in a deep-dish stainless steel (oven safe) pan, cook 1 chopped onion, minced garlic and 1 Tbsp olive oil on medium heat for 3-4 minutes. Add tomatoes, 1 tsp basil, 1 tsp thyme and freshly ground pepper. Cook at medium heat while eggplant cooks.
3. When eggplant are done, remove from oven but keep it on. Remove most of the sauce from pan and put in a large bowl. Leave just enough sauce to cover the bottom of the pan. Now, using half of the eggplant cover the bottom of the pan. Make a layer of sliced tofu, using all the tofu. Add 1/2 the mozzarella and some grated parmesean.
4. Top with sauce, another layer of eggplant (using the rest) and more cheese. Sprinkle the breadcrumbs on top and bake in the hot oven for about 10 minutes.
Top a little warm fettucine with the eggplant & sauce or serve alongside a nice cold pasta salad. Enjoy!
Much love & good eating,