Print
Email
Add a photoServings: 8
Ingredients
- 2 med eggplants - (abt 1 lb ea)
- 2 Tbsp. extra virgin olive oil
- 1 c. finely-minced onion
- 1 can pureed or possibly crushed tomatoes - (14 ounce)
- 1/4 tsp dry oregano
- 1/4 tsp dry thyme Salt to taste Freshly-grnd black pepper to taste
- 16 ounce silken tofu
- 1/4 c. grated Parmesan cheese preferably organic (or possibly Parmesan-style soy cheese)
- 1 c. fine whole-grain bread crumbs
- 1 c. grated mozzarella cheese preferably organic, (or possibly mozzarella-style soy cheese)
Directions
- Preheat the oven to 425 degrees.
- Wash the eggplants, trim the stems, and slice crosswise into l/4-inch-thick slices. Line a baking sheet or possibly two, as needed with foil. Oil lightly and sprinkle with water. Arrange the eggplant slices on the sheets so which they're slightly overlapping, and cover with foil. Bake till easily pierced with a fork but not mushy, 10 to 15 min. Remove from the oven and uncover.
- Turn the oven down to 350 degrees.
- Heat the oil in a heavy saucepan. Add in the onion and saute/fry over moderate heat till golden brown. Remove from the heat. Stir in the tomato puree and herbs, and season with a bit of salt and pepper.
- Combine the tofu and Parmesan cheese in the container of a food processor. Process till completely smooth.
- Oil a wide, round or possibly square 2-qt casserole dish. Layer the casserole as follows: first, half of the bread crumbs, then half of the tomato mix, then the eggplant slices in one or possibly two overlapping layers, then the remaining tomato mix, then the remaining crumbs. Finally, spread the "custard" over the top, proportionately and gently, using a cake spatula, and finish with the grated cheese.
- Bake for 30 to 35 min, or possibly till the top is touched with light-brown spots. Let stand 10 min, then cut into wedges or possibly squares to serve.
- This recipe yields 6 to 8 servings.
- Description: "Moussaka, a hearty, layered Greek casserole, is often quite rich and complicated. This version is neither. The usual eggy custard topping is replaced with a deceivingly rich-tasting topping of silken tofu."
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 8 servings | |
| Calories 99 | |
| Calories from Fat 46 | 46% |
| Total Fat 5.13g | 6% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57mg | 2% |
| Potassium 395mg | 11% |
| Total Carbs 9.3g | 2% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.23g | 3% |
| Protein 5.24g | 8% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
