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11.08.09 -Vegan Eggplant "Parm"
2009.11.08
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Oh yes folks, you heard right. Vegan eggplant "parmesan". Slice the eggplant thin, dip it in flour, the soymilk, then breadcrumbs. Fry it up lightly, layer it in a casserole dish with tomato sauce and a tofu, spinach, garlic and a touch of nutmeg "cheese" filling and voila. Vegan eggplant parm.
I'm convinced the tofu filling is even better than ricotta. I mean really, ricotta doesn't even taste like anything. Its just a moist, hearty filling for pasta dishes. Tofu blended up with seasonings, same exact thing but better for you. I may never buy ricotta again.
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I use extra firm tofu, crumbled up, with frozen spinach (thawed and sqeezed), garlic, Italian seasoning, and a little sauce, all mixed together, and layer that instead of ricotta for my lasagna, and it's great!! Everyone that's ever had it says it's really good.
