Aubergine_lasagne

Wash, peel, and slice into 1/4" pieces:
1 medium aubergine (about 1 3/4 lbs.)

Spread the slices out on racks or paper towels, the sprinkle with:
juice of 1/2 lemon
salt

Let stand for 5-10 minutes, then wipe off with paper towels:
1/4 cup of unbleached flour
1/4 cup cornmeal
1/2 tsp. oregano
1/2 tsp. garlic powder
1/8 tsp. black pepper

Preheat oven to 350F

Dredge the toweled egg plant slices in the corn flour mixture. Lay on a cookie sheet spread with:
2 Tbsp. olive oil
Over fry the slices for 8-10 minutes on each side or until golden brown.

Ricotta-Style filling

While the aubergine slices are baking, prepare the tofu tilling. Process in a food processor to a fine grainy texture like ricotta cheese:
1 1/2 lbs. firm tofu
1/4 cup lemon juice
2 tsp. dried basil or 2Tbsp. fresh chopped basil
2 tsp. honey
1 tsp. salt
1 clove garlic or 1/2 tsp. garlic powder

Cover the bottom of an 8" x 8" pan with:
1/2 cup of Italian-Style Tomato Sauce

Use the half fried aubergine slices to cover the bottom of the pan. Then spread the tofu tilling over, reserving 1/2 cup for the top. Next, cover the tofu filling with the rest of the aubergin slices and pour over the top:
1 cup Italian-Style Tomato Sauce

Arrange the reserved tofu mixture in small dollops over the top. bake for about 45 minutes or until the dollops are slightly browned. Serve with a tossed green salad and garlic bread.

Per serving: Calories: 318, protein: 17gm., fat: 12 gm., Carbohydrates: 36gm.