Eggplant Mushroom Strata

Hearty and satisfying, even for tofu phobics. Don't tell them what's in it until they taste it. Use the baked tofu for a more dense and "meaty" dish.

1 large or 2 medium eggplants, ½ inch thick slices
non-stick cooking spray
32 ounce jar low-fat pasta sauce (see note)
3 ounces feta or goat cheese, crumbled
1 pound baked Italian tofu slices (recipe below)
or drained, crumbled tofu mixed with 1 teaspoon minced garlic
8 ounces sliced mushrooms
1/3 cup grated Parmesan cheese

Place eggplant on a baking sheet coated with non-stick spray. Broil, close to heat for 8-10 minutes, turning after 5 minutes. Coat a 11" X 13" baking pan with non-stick spray and 1 ½ cups of the pasta sauce.

Cover sauce with eggplant slices; sprinkle feta cheese over eggplant. Add tofu slices and mushrooms. Cover with remaining eggplant and pasta sauce. Sprinkle with grated cheese.

Bake in 375° oven for about 50 minutes, cover with foil for last 10 minutes. Serve with green salad and ciabatti bread.

Note: You can substitute tomato sauce, 1 tablespoon minced garlic, and ½ teaspoon crushed red pepper flakes for the pasta sauce.

Serves: 4 - 6

Italian Baked Tofu

Rinse tofu under running water. Place a cooling rack with tofu on top of a baking pan. Lay a sheet of wax paper on top of the tofu, then put a small plate on top of the tofu with a heavy weight such as a 48 oz canned food item on top. After 1 hour, turn the tofu over and drain for the another hour.

Slice tofu into 1/2-inch slices. Use a pastry brush to coat with marinade. Place on baking sheet coated with cooking spray. Bake in 4000 oven for 15 minutes. Tofu is now ready to use.

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