4 medium eggplants, sliced lengthwise
1 tub of soft tofu
Soy mozzarella cheese
Marinara sauce(homemade or store bought)
1 tbs fresh basil, chopped
Vegan grated soy cheese
Sea salt and pepper to taste
Place sliced eggplant in a colander and put heavy plates on top to let moisture drain out of eggplant for about 1 hr.
Place eggplant on a flat baking sheet already sprayed with "extra virgin olive oil, no stick spray".
Bake at 375 for 15 minutes, turn slices over and bake for another 15 minutes.
Meanwhile drain, wash and dry tofu. Place in a large bowl. Add chunks of soy mozzarella, basil, sea salt, pepper and vegan grated soy cheese to tofu and mash.
Coat bottom of baking dish with sauce and lay eggplant flat, covering the bottom of dish. Spread tofu, soy cheese mixture on top and layer eggplant over mixture. Keep repeating this until all ingredients are used.
Pour remaining sauce over the top. Sprinkle with grated soy cheese and a bit of crushed red pepper if desired.
Bake at 375 covered for 30 minutes.
Once finished uncover and let sit for 15 minutes before serving.
