Eggplant and Tofu Stack

• 1 small eggplant
• 2 tbsp extra-virgin olive oil
• 1 small Vidalia onion, diced
• 1 small red bell pepper, seeded and diced
• 2 shallots, finely chopped
• 2 cloves garlic, peeled and diced
• 1 tbsp each chopped chives and parsley
• 2 blocks firm tofu (3 to 4 oz each)
• 1/2 cup all-purpose flour
• 1 egg
• 1 egg white

1. Using a fork, poke holes in eggplant and rub with 1/2 tsp oil.
2. Season with salt and pepper.
3. Roast in oven at 350F until eggplant collapses (40 minutes to an hour).
4. Remove and cool; scrape out insides and discard skin.
5. Heat 1 tbsp oil in a 10" saute pan on low heat.
6. Add onion, red pepper, shallots, and garlic; cover and saute until tender.
7. Add eggplant, season with salt and pepper and cook, uncovered, 45 minutes, stirring occasionally, until all liquid evaporates.
8. Transfer to a bowl and cool.
9. Add chives and parsley.
10. Slice tofu lengthwise so each block is an inch thick.
11. Cut the blocks into six 2-inch squares.
12. Spread a 12-inch-wide piece of plastic wrap on the counter.
13. Place 1 slice tofu on the plastic wrap.
14. Season with salt and pepper and spread about 1/4 eggplant mixture across the top.
15. Add another layer of tofu, season it and repeat until you have 2 layers of eggplant and 3 layers of tofu.
16. Cover stack with plastic wrap.
17. Repeat to make second stack.
18. Place both stacks on a plate, chill 2 hours, remove and unwrap.
19. Place flour in a medium-sized bowl.
20. Beat eggs in another medium-sized bowl.
21. Dip each stack in flour, then egg, then flour again, coating all sides each time.
22. Heat remaining 2 tsp oil (or more if necessary) in a pan on medium-high heat.
23. Saute stacks on all sides (2 or 3 minutes per side) until golden brown.
24. Serve immediately.

eggplant, extravirgin olive oil, vidalia onion, red bell pepper, shallots, garlic, chives, allpurpose, egg, egg

Taken from www.epicurious.com/recipes/food/views/eggplant-and-tofu-stack-230324 (may not work)