Things are a little crazy: my next exam, on financial math and derivatives markets, is coming up in August. Preparation is of an intensity similar to an athlete (like a bodybuilder!) gearing up for a contest; memorization of formulas and graphs during every spare moment, 3 hour practice exams simulating the real thing at least three times a week, working 30 problems a day, maintaining a positive mindset, buying a spare calculator…it just wouldn’t make for an interesting montage set to inspirational music.
Anyway, for dinner the other night I made a lasagna without noodles, kind of a combination of eggplant parmesan and, well, lasagna.
Eggplant Parmesagna
Ingredients list:
- eggplant
- 1/2 lb frozen or fresh broccoli
- 1 pckg firm tofu
- 1/2 pckg soft tofu
- jar of no salt, low fat tomato sauce
- 1/4 cup nutritional yeast (optional)
- oregano, pepper, salt replacer
- Slice eggplant into thin disks and arrange on baking sheets. Bake at 350 for around 20 minutes. Meanwhile, steam broccoli til crisp but tender.
- Mash up tofu with a potato masher. Add 1/4 cup nutritional yeast (found in bulk bins at Ellwoods or Ukrops). It’s optional, but it imparts a cheesy flavor and is rich in B vitamins. Add oregano and other spices
- Finely chop broccoli and add to tofu mixture.
- Pour sauce on bottom of pan (I used a crockpot dish because I have no 9×13 baking dish). Arrange eggplant slices in a layer to cover. Spread some of the tofu mixture on top. Layer with more eggplant. Pour sauce over that
- Repeat until all used up.
- Cover with foil and bake at 400 for 45 minutes, then remove foil and back for an additional 15 minutes.
Served with 1/2 lb steamed green beans and 2 big bowls of hearts of palm salad apiece.
