Extraordinary Eggplant (Meatless Monday)

The Veganyumminess Eggplant recipe combined with Merrin McGregor's Sauce was a flavorful and filling dinner entree.  I love having the made from scratch leftovers in my lunch tomorrow!  The eggplant was purchased from Sudawan Richardson, a Fairmont (WV) Farmer at the Morgantown Farmer's Market.  Here's how I made it:

Baked Eggplant Stacks
(Serves 5)

1 Medium Eggplant
Slice in 1/4 inch rounds.

Mayo:
1/3 cup Pecan Meal
1/2 brick Firm Tofu
1 1/2 Tbsp. Lemon Juice
6 Tbsp. Water
1/2 tsp. Sugar
Combine in blender.  Pour into bowl.

Breading:
2 slices New Day Bakery Seven Grain Bread, toasted
1 Tbsp. Italian Seasoning
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
Pulse in food processor until small crumbs are made.  Pour into a second bowl.

Dip eggplant rounds in Mayo, then into Breading.  Place on parchment lined baking dish.  Bake at 350 degrees 15 minutes, then turn and bake 15 minutes more.

Simple Tomato Sauce  

1 tsp. Olive Oil
1 Garlic Clove, minced
1/4 cup Onion, diced
Saute 5 minutes.  Add:

1 16 oz. can Diced Tomatoes (no added salt)
1 1/2 Tbsp. Tomato Paste, no added salt
1 3/4 tsp. Italian Seasoning   
Bring to boil;  reduce heat and simmer for 30 minutes.

Tofu Ricotta

Remaining Mayo from recipe above
1/2 brick Firm Tofu
1 tsp. Lemon Juice
1 tsp. Fresh Basil
1/2 tsp. Italian Seasoning
Mix in food processor.  

Assembly:
Spray a small baking dish with Pam.  
Cover bottom with 1/2 cup Simple Tomato Sauce. 
Make a single layer of Breaded Baked Eggplant Rounds.
Top each with 1/4 cup Tofu Ricotta.
Add a layer of Simple Tomato Sauce.
Top with second Breaded Baked Eggplant Round.
Finish with Simple Tomato Sauce.
Bake for 20 minutes until hot.