EGGPLANT MEATLESS MEAT LASAGNA
This is an old school lasagna – meaty and dry!
12 Servings
Preheat oven to 375 degrees
Filling:
16 oz. pkg. extra firm water packed tofu; rinse then squeeze in sev. layers paper towels or tofu cloth to remove excess liquid, so it looks like cheese curd
1-1/2 t. salt
1 t. dry mustard
1 t. dried tarragon
2 t. garlic powder
2 t. liquid smoke
1 t. sugar
1/2 c. of a 12 oz. container soy sour cream
Place tofu in bowl. Add salt, dry mustard, tarragon, garlic powder, liquid smoke and sugar. Mash with potato masher till pulpy and spices are evenly dispersed.
Add soy sour cream. Stir to evenly coat tofu. Set aside.
Sauce:
28 oz. can petite diced tomatoes
2, 6 oz. cans tomato paste, plus 1 can water
2 t. garlic powder
1 t. dried basil
1 t. dried oregano
1 t. ground fennel seed
1/4 t. ground allspice
1/4 t. red cayenne pepper
3 T. extra virgin olive oil
11 oz. pkg. Beef-Free Crumble by Beyond Meat, frozen is fine
salt and freshly ground pepper to taste
Combine all sauce ingredients in large saucepan. Stir well, and cook on low heat while frying the eggplant. Adjust for thickness by adding a little water if necessary, though we don’t want a soupy sauce.
Eggplant:
1 med. eggplant
salt
1 c. rice flour
1 c. seasoned dry breadcrumbs
water
oil for frying
Cut ends off of eggplant, then slice into 1/4 inch thick rounds. Use your ruler – thick slices won’t cook up properly. Place on rack or paper bag. Lightly salt, then let set to sweat. Wipe surfaces dry, flip over, then lightly salt the bottoms, sweat and wipe. This won’t take long – eggplant sweats quickly.
Place rice flour and breadcrumbs in separate bowls. Place about a cup of water in a third bowl.
In large skillet, over medium heat, drizzle a fair amount of olive oil and heat till hot.
Dip each eggplant slice in water, then dredge in rice flour. Dip in water again, then dredge in breadcrumbs, pushing crumbs firmly onto tops and bottoms of each slice.
Add to skillet and fry on both sides till eggplant is tender-soft all the way to the rim. A rubbery eggplant slice will not cook much further in the oven, so this step is important.
Transfer to plate, then cook all slices the same way, adding oil as needed.
Noodles:
16 oz. pkg. dried lasagna noodles cooked according to package instruction. Drain, rinse under cold water, then lay each noodle over the rim of the pot and colander to keep from sticking together.
Assembly:
10 oz. pkg. Follow Your Heart Mozzarella cheese block, shredded
remainder of the soy sour cream container
In 9 x 13 inch baking dish spoon 1 cup sauce.
1– Cover with 3 noodles side by side.
Top with 1/2 of the tofu mix.
Top tofu mix with as many eggplant slices that will fit without overlapping.
Top with 1/3 of the sauce.
Top sauce with 1/2 of the shredded mozzarella.
Repeat layers.
2– Cover with 3 noodles side by side.
Top with 1/2 of the tofu mix.
Top tofu mix with as many eggplant slices that will fit without overlapping.
Top with 1/3 of the sauce.
Top sauce with 1/2 of the shredded mozzarella.
3– Final layer: Cover with 3 more noodles.
Top with remaining sauce.
Spoon remainder of soy sour cream equally by spoonfuls onto top surface. Drag a spatula lightly through the sour cream in 2 directions creating a marble effect.
Bake, uncovered, in preheated 375 degree oven for 45 minutes or till bubbly around the sides and very hot throughout.
Let set a few minutes, then cut into squares and serve.
Notes: You should have some eggplant slices left over. Use in a sandwich the next day.
You can use regular flour for the dredging in place of the rice flour, but the rice flour is finer and adheres better to the eggplant.
You could serve this lasagna to any meat-eater and they couldn’t guess that the ‘meat’ in the lasagna wasn’t real meat. It textures like a low-fat hamburger meat.
CHEF DAVIES-TIGHT™ 