I have a soft spot for those yellow-paged old 1970's vegetarian cookbooks. One of my favorites is The Vegetarian Epicure, given to me by my wonderful Aunt Susan (with the inscription "Bon Appetit! -Susan.") The book includes a recipe for Eggplant Tomato Casserole that was always good for using up the summer surplus. The original version keeps the eggplant fluffy with eggs and tops it off with cheese. My mom and I have talked about veganizing this recipe but never got around to it. Here's my go at it.
1 large eggplant
1.5 tsp salt
3/4 block firm silken tofu
1 T Ener-G (flax would probably work too) + 2 T water, combined
1/3 cup finely diced onion
2/3 cup bread crumbs
2-3 large tomatoes, sliced thinly
2 tsp chopped fresh oregano or 1 tsp dried oregano
* smoked salt
* nutritional yeast
*= Optional but worth it. Trader Joe's just released a very affordable grinder of smoked salt that is quite good.
Preheat oven to 375F.
Peel and dice the eggplant into 1" cubes. Dice tofu into chunks about the same size. Place in a sauce pan, add 1" water, sprinkle with salt, cover tightly. Bring to a boil, then reduce to simmer and cook for 10 mins.
Drain the tofu and eggplant. In a bowl, mash with a fork or potato masher. Stir in bread crumbs, onion, "egg replacer" mix, oregano, smoked salt to taste.
Prepare a deep dish pie plate or 8x8 baking dish by giving a quick coat of spray oil. Lay half the tomatoes in a single layer in the bottom of the dish. Spread eggplant mixture over tomatoes, then top with the remaining tomato slices. Sprinkle some smoked salt and nutritional yeast over the top. Bake for 45 mins. Allow to set at room temperature for at least 20 minutes.
Your friendly nutritional breakdown for 4 servings: 76 calories, Carbs = 8.3 g, Protein = 7.3 g, Fat = 2.2 g
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