Eggplant Tofu Bake recipe, brought to you by MiNDFOOD.
Eggplant Tofu Bake
1 large eggplant, thinly sliced
½ cup plain flour
2 eggs, whisked
2 cups fresh white breadcrumbs
½ cup wheatgerm
¼ cup olive oil
200g block firm tofu, thinly sliced
¼ cup fresh oregano leaves, roughly chopped
410g can tomato puree
⅓ cup water
2 garlic cloves, crushed
⅓ cup grated tasty cheese
¼ cup finely grated parmesan
oregano leaves, extra, to serve
1 Line a large baking tray with paper towel. Place eggplant slices onto tray and sprinkle with salt on both sides. Stand for 30 minutes. Rinse under cold water. Pat dry.
2 Place flour, eggs and combined breadcrumbs and wheatgerm into separate bowls. Lightly coat eggplant slices in flour; dust off excess. Coat with egg then breadcrumb mixture. Place onto a large plate.
3 Preheat oven to 180˚C. Heat 1 tbsp olive oil in a large non-stick frying pan over medium heat. Add 3-4 slices of eggplant and cook for 2 minutes on each side or until golden. Transfer to a baking tray lined with paper towel. Continue to cook eggplant, adding more oil as required.
4 Place half the eggplant slices, overlapping slightly, into the base of a large baking dish. Top with slices of tofu and half the oregano. Cover with remaining eggplant. Combine tomato puree, water, garlic, remaining oregano, salt and pepper in a bowl. Pour over eggplant bake. Sprinkle cheeses over bake. Bake for 35 minutes or until cheese is melted and golden and bake is cooked through. Sprinkle over extra oregano leaves and serve.