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| 1 gross | Eggplant |
| 4 | Eggs, beaten |
| 1 1/2 Tasse | Sliced mushrooms |
| 3/4 Tasse | Diced celery Italian bread |
| | Crumbs |
| 16 x ca. 30 g | Tomato sauce |
| 4 x ca. 30 g | Firm tofu |
| 2 | Bay leaves |
| 16 x ca. 30 g | Whole tomatos |
| 4 x ca. 30 g | Tomato paste |
| 1 mittel | Onion |
| 6 x ca. 30 g | Ricotta cheese |
| 4 | Cloves garlic |
| 1 x ca. 450 g | Mozzarella |
| 1/4 Tasse | Grated parmesan cheese |
| | Oregano |
| | Basal |
| | Olive oil |
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Cut eggplant into 1/4" thick slices. Dip in egg batter and then Italian bread crumbs. Brown in frying pan. Set aside.
Saute a few minutes alone... firm tofu, diced into small squares and onion, diced .....before adding: Fresh (preferably): garlic bay leaves, sliced mushrooms, celery.
Saute.
Add: 16 oz tomato sauce, 16 oz whole tomatoes -mashed with juice, tomato past, Basil, (to taste), Oregano (to taste)
Simmer 15 minutes or so.
Layer a 9x13 baking pan with fried eggplant, sauce, ricotta cheese, mozzarella cheese until all ingredients are used. Top with mozzarella sprinkled with grated parmesan. Bake at 400 about 1 hour, or until the cheese is melted and browning. Enjoy!
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