Categories: Pasta, Vegetarian 
      Yield: 6 servings 
  
      1 md Eggplant                          1/2 ts Oregano 
    1/2    Lemon; juiced                     1/2 ts Garlic powder 
           Salt                              1/8 ts Black pepper 
    1/4 c  Unbleached flour                    2 tb Oil 
    1/4 c  Cornmeal                       
 
---------------------------RICOTTA-STYLE FILLING--------------------------- 
  1 1/2 lb Firm tofu                           2 ts Honey 
    1/4 c  Lemon juice                         1 ts Salt 
      2 ts Dried basil; -=OR=-                 1    Garlic clove 
      2 tb -Fresh chopped basil            1 1/2 c  Tomato sauce 
  
  Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on racks 
  or paper towels, then sprinkle with lemon juice and salt. Let stand 5-10 
  min then wipe off with paper towels. While eggplant is standing, mix flour, 
  cornmeal, oregano, garlic powder and black pepper together in a bowl. 
  Preheat oven to 350. Dredge eggplant slices in flour-cornmeal mix. Lay on 
  cookie sheet spread with the oil. Oven-fry slices for 8-10 min on each side 
  or until golden brown. 
   
  Ricotta-Style Filling: While the eggplant slices are baking, prepare the 
  tofu filling. Process the tofu, lemon juice, basil, honey, salt and garlic 
  in food processor to a fine grainy texture like ricotta cheese. 
   
  Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the oven 
  fried eggplant slices to cover the bottom of the pan. Then spread the tofu 
  filling over, reserving 1/2 cup for the top. Next, cover the tofu filling 
  with the rest of the eggplant slices, and pour the remaining tomato sauce 
  over the top. Arrange reserved tofu mix in small dollops over the top. Bake 
  about 45 min or until dollops are slightly browned. 
   
  Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g, Carbs 
  36 g. 
   
  FROM:    MADELINE HIMY   (NFBH49A)