Tofu Parmigiana

• 2 lbs firm tofu (read *NOTE)
• 2 eggs, beaten
• 34-1 cup unbleached flour
• 6 tablespoons olive oil
• 23 grated parmesan cheese (I add a little bit of asiago, too)
• 2 small yellow onions, thinly sliced
• 2 cups seasoned spaghetti sauce or 2 cups seasoned pasta sauce, your choice
• 1 cup water
• cracked black pepper, to taste
• fresh basil, for garnish (FRESH only!)

1. *NOTE: Use frozen tofu, defrost, slice, then squeeze out the excess water.
2. Preheat oven to 350 degrees.
3. Drain the tofu well and cut into 12 slices.
4. Heat up the olive oil in a large non-stick skillet on medium-high heat.
5. Dip each tofu slice in the beaten egg then dredge in flour.
6. Fry the tofu slices in two batches using 2-3 tablespoons olive oil for each batch.
7. In a small bowl, work the remaining flour in with the cheese and 2 tablespoons olive oil to make a crumbly topping.
8. (Sometimes I will throw in a 1/2 teaspoon of Greek oregano to the mixture.
9. ).
10. Place the fried tofu cutlets in a large, shallow casserole baking dish and top with the sliced onions.
11. Mix the spaghetti sauce together with the water and pour evenly over the tofu.
12. Sprinkle on topping, cover with foil, and bake approximately 1/2 hour until bubbly.
13. Uncover, use a fork and poke holes through the top of the tofu cutlets.
14. Bake uncovered another 15 minutes longer.
15. Remove from oven and let cool for 5 minutes.
16. Season with cracked black pepper and garnish with fresh basil.

read, eggs, flour, olive oil, parmesan cheese, yellow onions, pasta sauce, water, cracked black pepper, fresh basil

Taken from www.food.com/recipe/tofu-parmigiana-300731 (may not work)