"Eggplant is a star vegetable in Israel. When meat was scarce and expensive, eggplant was easily grown and used often. It is a main ingredient in many vegetarian recipes, from dips to soups and salads. Usually flame broiled, it is currently very fashionable to feature eggplant as roasted, stuffed, fried, or pureed, and its meaty texture and distinct flavor make it one of the most versatile Jewish vegetables. This lactose free recipe is my take on a Jewish Lasagna, a much lighter and healthier version of the traditional Italian dish."
Yield: 8 to 10 servings
* You can substitute plain "firm baked" tofu, adding 2 finely chopped sun dried tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon dried oregano to cheese mixture. *Instead of Italian tofu sausage you can use an additional 1/3 cup spiced firm baked tofu.
Recipe and photo used with permission from: Cabot Creamery
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