EGGPLANT MEXICANA WITH TOFU
1 large Eggplant
1 carton Tofu
16 oz Tomato sauce
1 can Green chilies, chopped (or fresh serrano)
1/4 cup Scallions, sliced
1 tsp Garlic powder, divided
1 1/2 tsp Cumin, divided
2 tsp Olive oil
8 oz Lowfat cheddar cheese
Slice tofu in half inch slabs. Place on a few sheets of paper towel and cover with paper towel. Place a cutting board on top and put something heavy on it to press excess moisture from tofu.
Slice eggplant into 1/2 inch rounds. Coat a cookie sheet with cooking spray. Place eggplant in a single layer on sheet. Bake at 450 for 20 minutes, turning eggplant after 10 minutes.
In sauce pan, combine tomato sauce, scallions, green chilies, garlic powder, and cumin and simmer for 20 minutes. (While eggplant is baking) In large skillet, heat olive oil. Add tofu cubes and saute until brown.
Coat 13 x 9 inch baking pan with cooking spray. Layer eggplant, tofu, sauce, and cheese. (should make two layers) Bake at 350 for 30 minutes. (Recommended to serve with lowfat plain yogurt and brown rice)