Last night I was hankering for something Italian that involved eggplant (aka “aubergine” here in the UK). Eggplant parmesan was the obvious choice, but I did not feel inclined towards the effort nor the calorie bomb that such a dish requires. Still, it obviously inspired me.
It’s simple: layer eggplant, zucchini, crumbled tofu, sliced tomato and tomato sauce in a pan. Top with more crumbled tofu. Bake.
This random creation was just as satisfying as eggplant parmesan. And, more importantly, “delicious” according to Tim, who tends to shorten the length of his praises the more he enjoys something.
For my next trick, vegan moussaka?