Eggplant Parmigiana

Eggplant Parmigiana


  • olive oil
  • 1 lg eggplant
  • 3-4 eggs, beaten
  • Italian bread crumbs
  • 4-6 ounce firm tofu, diced into small squares
  • 1 medium onion, diced
  • 3-4 cloves garlic
  • 2 bay leaves
  • 1 1/2 cup sliced mushrooms
  • 3/4 cup diced celery
  • 16 ounces tomato sauce
  • 16 ounces whole tomatoes, mashed with juice
  • 4 ounces tomato paste
  • basil, to taste
  • oregano, to taste
  • 6 ounces ricotta cheese
  • 1 pound Mozzarella
  • 1/4 cup grated Parmesan cheeses


Cut eggplant into 1/4 " thick slices. Dip in egg batter and then Italian bread crumbs. Brown in frying pan. Set aside. Saute a few minutes alone the tofu and onion. Add garlic, bay leaves, mushrooms and celery and saute. Add tomato sauce, tomatoes, tomato paste, basil, and oregano. Simmer 15 minutes or so. Layer a 9x13 baking pan with fried eggplant, sauce, ricotta cheese, and Mozzarella cheese until all ingredients are used. Top with Mozzarella sprinkled with grated Parmesan. Bake at 400 degrees about 1 hour, until the cheese is melted and browning.

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