Italian Eggplant (aubergine) Tofu Bake

Total Time: 55 mins Preparation 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
• 1/4 cup water
• 2 teaspoons vegetable bouillon granules
• 3/4 teaspoon italian seasoning
• 1/4 teaspoon garlic powder
• 1 lb tofu, mashed well with a fork
• 3 eggs
• 1 cup grated parmesan cheese

Recipe

• 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.