Saute garlic in olive oil. Blend all ingredients in food processor.
8 ounce no added salt tomato sauce
10 ounce no added salt V-8 juice
3 ounce tomato paste
1 tablespoon Italian herb seasoning
2 garlic cloves, minced
1 teaspoon olive oil
Fresh ground pepper
Place all eggplant slices on baking sheets and broil in oven, 3-4 minutes per side. Cool.
3 local eggplants, peeled and sliced into 3/8 " rounds
Pour liquid from tofu. Drain. Place on a double layer of paper towels; pat dry. Process tofu and egg white until smooth. Set aside.
8 ounce tofu
1 egg white
3 tablespoon parmesan
Layer as follows in baking dish sprayed with Pam:
1/2 eggplant slices
Most of shredded cheese
All of tofu-egg mixture
Remaining eggplant slices
Rest of shredded cheese
Bake in 350 F oven for approximately 60 minutes, until internal temperature is 150 F. Let sit for 5 minutes before serving.
Monday's meal was served with local green beans, multigrain rolls and skim milk. We ate a portion with lunch yesterday. I ate another serving for breakfast!