This lasagna does not contain noodles but features eggplant instead. Eggplant is a low-calorie, nutrient-dense food. Additionally, eggplant provides beneficial antioxidants and phytochemicals. Anthocyanins give eggplant their purple color and provide cardiovascular benefits. There is early evidence that suggests that regular eggplant consumption can help to reduce elevated LDL cholesterol and triglycerides. In one study, animals ate raw or grilled eggplant for 30 days had lower LDL and triglyceride levels.1 Enjoy this delightful dish from the Old Wildwood Cookbook!
2 teaspoons organic, cold-pressed oil
1 onion, sliced
4 ounces fresh mushrooms
1 cup tomato sauce
1 ½ cup tomatoes, cut in pieces
½ teaspoon oregano
½ teaspoon basil
1 teaspoon paprika
¼ teaspoon garlic powder
2 bay leaves
1 peeled eggplant
2 cups non GMO organic tofu
¼ cup organic whole wheat flour
¼ cup wheat germ
16 black olives
1 cup pimento cashew cheese sauce or soft vegan cheese
Simmer onion and mushrooms in cold-pressed, virgin olive oil (or water) until tender using a heavy pot or deep fry pan. Add the tomato pieces and the tomato sauce to onions along with the rest of the seasonings. Simmer until the flavors are blended and sauce is thick.
Cut eggplant into ¼” slices and lay flat in a large oiled pan or baking dish.
Mash the tofu and add the flour and wheat germ to it and mix together. Spread this mixture over the sliced eggplant. Spoon tomato mixture over all. Dot with sliced olives and cheese sauce.
Bake at 375 degrees F. for 30 minutes.
- Jorge PA, N. Efeito da berinjela sobre os lípides plasmáticos, a peroxidação lipídica e a reversão da disfunção endotelial na hipercolesterolemia experimental [Effect of eggplant on plasma lipid levels, lipidic peroxidation and reversion of endothelial dysfunction in experimental hypercholesterolemia]. Arq Bras Cardiol. 1998 Feb;70(2):87-91.