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Tofu Parmigiana

This Tofu Parmigiana recipe uses Celery, Tomato Sauce, Whole Tomatoes Mashed With Juice, Tomato Paste, and Ricotta Cheese. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• 16 oz
• 16 oz
• 4 oz
• 6 oz
• 1/4 cup

Method (preview)

1. 1

   Cut eggplant into 1/4 " thick slices.

2. 2

   Dip in egg batter and then Italian bread crumbs.

3. 3

   Brown in frying pan.

4. 4

   Set aside.

5. 5

   Saute a few minutes alone the tofu and onion.

6. 6

   Add garlic, bay leaves, mushrooms and celery and saute.

7. 7

   Add tomato sauce, tomatoes, tomato paste, basil, and oregano.

8. 8

   Simmer 15 minutes or so.

9. 9

   Layer a 9x13 baking pan with fried eggplant, sauce, ricotta cheese, and Mozzarella cheese until all ingredients are used.

10. 10

    Top with Mozzarella sprinkled with grated

11. 11

    Parmesan. Bake at 400 degrees about 1 hour, until the cheese is melted and browning.