"Parmagan" and Spaghetti
For lovers of traditional Italian fare who no longer eat cheese
Prepare your favorite tomato sauce and simmer in a sauce pan for 30
mintues to bring out full flavor.
- One large Eggplant
- Breadcrumbs with Italian Seasoning
- Olive oil
- Tofu Mozzerella Cheese
- Your favorite tomato sauce
Cut Eggplant into 1/2 inch slices.
Smear each side with olive oil, and place in a large baking pan, in
a single layer.
Top each eggplant slice with a generous layer of bread crumbs.
Bake at 375 for about 20-25 minutes.
Cover every slice with tofu mozzerella cheese, and stack the eggplant
into double layers.
Prepare pasta if you are including a side dish of pasta with the dish.
Bake eggplant for another 5-8 minutes, and remove from oven.
Cover the entire dish with tomato sauce.