Eggplant, King of the Vegetables as it is hailed in the Middle East, lends its creamy texture and unique flavor to this pasta dish. I modified this recipe to decrease fats from dairy and increase fiber from whole grain pasta and flour.
1/2 c. Spelt or organic Oat flour
1/2 c. dry GF Bread crumbs
2 Tbs Italian sasoning
2 Omega-3 Eggs
2 Tbs Water
1 organic Eggplant, sliced into 1/4 inch rounds
1 Tbs Avocado oil
1 (14 oz) jar organic Marinara sauce
1 c. silken Tofu, crumbled
1 c. grated Almond cheese (if you eat dairy use Parmesan Cheese)
2 organic Tomatos, thinly sliced
1 (8 oz) package Banza or Chickpea Pasta, cooked
1. Preheat the oven to 350º F (175º C).
2. Mix together the tofu and Parmesan cheese.
In a bowl, combine the flour, bread crumbs and Italian seasoning. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium heat. There should be enough oil to thinly coat the bottom of the skillet.
3. Dip the eggplant slices in egg, then dip in flour mixture to coat. Fry the slices in the skillet until golden on each side. Remove, and drain on paper towels.
3. Spread a thin layer of sauce in the bottom of a 9-inch square baking dish. Cover with eggplant slices, then top with more sauce. Add a layer of pasta.
Add cheese mixture and another layer of eggplant. Add remaining sauce and top with overlapping tomato slices. Spread with remaining cheese or sprinkle with Paremesan (or Almond cheese).
4. Bake for 30 minutes, or until cheese is melted and sauce is bubbling.
5. Serve the eggplant tomato bake with steamed Broccoli and green Salad.
~ Eat Hearty! ♥
