Baked Eggplant and Tofu
Ingredients
- 6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
- 1 large onion, sliced
- 1 entire bulb garlic
- 12 ounces tub tofu, sliced
- 1 pound whole wheat spaghetti
- 1 1/2 cup canned crushed tomatoes
- 1/3 cup tarragon wine vinegar
Instructions
Put eggplant, onion, garlic and tofu onto a sheet of foil. Sprinkle some lemon pepper on the tofu slices. Bake in a 400F oven for about 40 minutes. Cook spaghetti. Add the veggies, including the garlic, squeezed out. Dressed with crushed tomatoes and tarragon wine vinegar and serve.
