EGGPLANT ALLA PIZZAIOLA
(If you're new to tofu, this is the dish for you.)
1/4 cup (1 ounce) grated Parmesan and Romano cheese blend
1 tbls dried whole grain bread crumbs
2 teaspoons minced garlic
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 pounds eggplant, cut into 1/4" thick slices
4 ounces (one-quarter block) firm tofu, cut into 1/4” pieces, patted dry
1 cup canned diced tomatoes
2 tablespoons olive oil, preferably extra virgin
Preheat the oven to 375°F. Coat a 12" x 8" baking dish with vegetable oil spray.
On a sheet of waxed paper, combine the cheese, bread crumbs, garlic, oregano, salt, and pepper. Dip both sides of the eggplant slices into the mixture. Shake off any excess. Arrange in slightly overlapping rows in the pan. Scatter on the tofu, tomatoes (with juice), and the remaining crumb mixture. Drizzle with the oil.
Bake for about 45 minutes, or until the eggplant is tender when pierced with a knife. If desired, broil 6" from the heat source for 2 to 3 minutes, or until browned on top.
MAKES 4 SERVINGS…Diabetic friendly.
Per serving: 187 calories, 12 g carbohydrate, 8 g protein, 11 g fat, 6 g fiber
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