MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Eggplant Lasagne
  Categories: Main dish, Pasta, Vegetarian, Vegan
       Yield: 6 servings
  
       1 md Eggplant
     1/2    Lemon; juiced
            Salt
     1/4 c  Unbleached flour
     1/4 c  Cornmeal
     1/2 ts Oregano
     1/2 ts Garlic powder
     1/8 ts Black pepper
       2 tb Oil
 
 MMMMM-------------------RICOTTA-STYLE FILLING------------------------
   1 1/2 lb Firm tofu
     1/4 c  Lemon juice
       2 ts Dried basil; -=OR=-
       2 tb -Fresh chopped basil
       2 ts Honey
       1 ts Salt
       1    Garlic clove
   1 1/2 c  Tomato sauce
  
   Wash, peel and slice eggplant into 1/4 pieces. Spread slices out on
   racks or paper towels, then sprinkle with lemon juice and salt. Let
   stand 5-10 min then wipe off with paper towels. While eggplant is
   standing, mix flour, cornmeal, oregano, garlic powder and black
   pepper together in a bowl. Preheat oven to 350. Dredge eggplant
   slices in flour-cornmeal mix. Lay on cookie sheet spread with the
   oil. Oven-fry slices for 8-10 min on each side or until golden brown.
   
   Ricotta-Style Filling: While the eggplant slices are baking, prepare
   the tofu filling. Process the tofu, lemon juice, basil, honey, salt
   and garlic in food processor to a fine grainy texture like ricotta
   cheese.
   
   Cover bottom of 8x8 pan with 1/3 of the tomato sauce. Use half the
   oven fried eggplant slices to cover the bottom of the pan. Then
   spread the tofu filling over, reserving 1/2 cup for the top. Next,
   cover the tofu filling with the rest of the eggplant slices, and pour
   the remaining tomato sauce over the top. Arrange reserved tofu mix in
   small dollops over the top. Bake about 45 min or until dollops are
   slightly browned.
   
   Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
   Carbs 36 g.
   
   FROM:    MADELINE HIMY   (NFBH49A)
  
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