1 large eggplant
2 cups italian flavored bread crumbs
1 cup flour
1 cup butter substitute
1 jar tomato sauce
1/2 medium onion
1 Block Extra Firm Tofu
1 Tbs. Lemon Juice
2 Tbs. veggie grated topping-parmesan flavor
1 packet italian dressing mix
Instructions: Heat oven to 350 degrees.
1. Crumble tofu into a very fine, ricotta-like consistency. Mix in italian dressing mix packet, parm topping and lemon juice.
2. Slice the eggplant medium-thin. (For more nutritional value keep the skin intact.) Dice onion.
3. Prepare three seperate bowls: 1) Bread crumbs. 2) Flour, salt and pepper. 3) 1 cup of melter butter substitute.
Dredge the eggplant by first coating with flour, then butter substitute and third with bread crumbs. Broil the eggplant in the oven for two minutes on each side.
4. Pour half of the jar of sauce into the bottom of your baking dish. Layer eggplant, onions and last tofu mixture. Top with remainder of sauce and repeat with eggplant, onions and tofu mixture. After second layer cover dish with aluminum foil and bake for 30 minutes or until the sauce bubbles and tofu on top has crisped up.