Eggplant Parmesan



1 or 2 eggplants




Breading meal


Olive oil


1 jar pasta sauce


Oregano to taste.




Slice eggplant and dip in soymilk and breading meal.


Brown in skillet with olive oil.


Spread a layer of pasta sauce on bottom of casserole dish.


Add a layer of breaded eggplant.


Add another layer of sauce and eggplant.


Continue until all the eggplant is used.


Top with layer of sauce.


Sprinkle with oregano.


Bake at 350 oF for 40 to 50 minutes.


Optional extra: Tofu ‘ricotta’ or crumbled tofu or soy cheese may be layered on top of each layer of eggplant.


Serves 6.


From: Natural Lifestyle Cooking by Ernestine Finley

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