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Vegetarian Times, June, 2004
Eggplant Sandies SERVES 6 Scott and Mandy Wieting of Vernon, Connecticut, contributed this month's winner. Says Scott: "My wife, Mandy, and I were one of the most unlikely couples going. She is a vegetarian animal-rights person, and my dad owns a barbecue restaurant. We had issues at dinner when it came time to prepare one dish to satisfy both of us, so we began to integrate recipes. I wasn't excited about working with tofu. It's not an attractive name, and most people are afraid to know what it is. Luckily I've overcome my fears, and we've generated a collection of recipes designed to disguise tofu's appearance even for the most macho tofu critic. We are even considering assembling our collection into a cookbook." About 2 cups plain breadcrumbs 1 cup all-purpose flour 1 cup low-fat milk 1 large eggplant (about 1 1/2 lb.), peeled and cut into 1/4-inch-thick slices 1 lb. soft tofu 6 oz. shredded low-fat mozzarella 2 Tbs. chopped fresh oregano 3 cloves garlic, minced 1 Tbs. Italian seasoning Salt and freshly ground black pepper 6 oz. deli vegetarian "ham" slices 1. Preheat oven to 375F. Spray cookie sheets with nonstick cooking spray, and set aside. 2. Put 3 mixing bowls on work surface. Put breadcrumbs in one bowl, flour in a second and milk in a third. Dip eggplant slices in milk, flour, milk again and breadcrumbs. Set slices aside on a large plate. 3. Put tofu into a mixing bowl, and crumble. Add mozzarella, oregano, garlic, Italian seasoning, salt and pepper, and mix well. 4. Put half eggplant slices on cookie sheet, about 1 inch apart. Place a "ham" slice on each eggplant, and top with about 1/4 cup tofu mixture. Place an eggplant slice over tofu mixture to sandwich filling. 5. Bake for 40 to 50 minutes, or until eggplant tops turn golden. Remove from oven, and serve. PER SERVING 310 CAL; 24G PROT; 8G TOTAL FAT (2.5G SAT. FAT): 36G CARB; 10MG CHOL; 530MG SOD; 1G FIBER; 4G SUGARS
COPYRIGHT 2004 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning
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