Serves 6

Nutritional Analysis Per Serving: 

Amount:

Ingredients:

8 oz.

Tomato Sauce

10 oz.

No Salt Added Tomato Juice

3 oz.

Tomato Paste

1 Tbsp.

Italian Herb Seasoning (no salt)

2 cloves

Garlic, finely minced

1 tsp.

Olive Oil

1/8 tsp.

Ground Pepper

1/8 tsp.

Hot Pepper Sauce

1

Eggplant, sliced into 3/8 inch thick rounds

10 oz.

Tofu

4 oz.

Shredded part-skim mozzarella cheese

1

Egg White

1 Tbsp.

All-purpose flour

1/3 c.

Bread Crumbs

Recipe Directions:

1. In a blender or food processor, blend Tomato Sauce, No Salt Added Tomato Juice, Tomato Paste, Italian Herb Seasoning, Garlic, Olive Oil, Ground Pepper, and Hot Pepper Sauce to make the sauce.
2. Preheat broiler.
3. Place Eggplant slices on baking sheet; do not overlap. Broil 4 inches from heat, 3-4 minutes per side, being careful not to burn the eggplant. Remove Eggplant from broiler and let cool.
4. Preheat convection oven to 300 degrees F.
5. Pour liquid from tofu. Drain. Place tofu on a double layer of paper towels. Pat dry.
6. In a blender or food processor, process tofu and egg white until smooth. Set aside.
7. Mix mozzarella with flour to keep cheese from clumping.
8. Spray pans with Pam.
9. In five ½ size steam table pans, layer ingredients: 1/3 sauce (~1 ¾ c. per pan), ½ eggplant slices (1 eggplant per pan), 1/3 sauce (~ 1 ¾ c. per pan), all of the mozzarella (2 c. per pan), tofu-egg mixture (~2 ¾ c. per pan), remaining eggplant slices (1 eggplant per pan), remaining sauce (~1 ¾ c. per pan), and bread crumbs.
10. Bake uncovered for 35 minutes. Let sit for 5 minutes before serving.