Brett Sawyer's Eggplant Lasagna Recipe

• 3 c. Italian style tomato sauce
• 3 lb Hard tofu, (blend thoroughly) mixed with:
• 1/2 c. Fresh lemon juice
• 4 tsp Sugar or possibly honey
• 6 Tbsp. Appropriate oil
• 4 tsp Basil
• 1 tsp Garlic pwdr
• 2 tsp Salt, (optional)
• 2 med Eggplants, (or possibly 5 Japanese eggplants) sliced 1/4" thick (soak in cool salted water for 5 min, rinse) then dredge in:
• 1 1/4 c. Rice flour, (or possibly appropriate flour)
• 1/2 c. Cornmeal
• 1 tsp Oregano
• 2 med Cloves of garlic, crushed
• 1/2 tsp Salt, (optional)
• 1 dsh Pepper

1. Oven brown the eggplant (lay on cookie sheet, drizzle with oil; bake at 350 oven till lightly brown)
2. Layer in 9x13 pan:1 c. sauce1 layer of eggplantthick layer of tofu mixture2nd layer of eggplant2 c. of saucerest of tofu
3. Bake 35 min at 350

italian style tomato sauce, mixed, lemon juice, sugar, appropriate oil, basil, garlic, salt, eggplants, rice flour, cornmeal, oregano, garlic, salt, pepper

Taken from cookeatshare.com/recipes/brett-sawyer-s-eggplant-lasagna-92165 (may not work)