Eggplant and Tofu Stack

Name: Eggplant and Tofu Stack
Ingredients: 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

11 ingredients

1 steps

Ingredients

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

Directions

1

["Using a fork, poke holes in eggplant and rub with 1/2 tsp oil.", "Season with salt and pepper.", "Roast in oven at 350F until eggplant collapses (40 minutes to an hour).", "Remove and cool; scrape out insides and discard skin.", "Heat 1 tbsp oil in a 10\" saute pan on low heat.""