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Fresh Summer Eggplant Tofu Strata

This is a delicious vegetarian casserole with fresh summer vegetables and herbs. The fresh herbs and veggies flavor the tofu beautifully.  Celebrate the bounty of summer!


1 eggplant, sliced horizontally
2 yellow squash or zucchini, sliced horizontally

1 jar favorite chunky tomato sauce
2-3 sheets no-boil lasagna noodles
2 cups grated cheddar or Jalsburg (or other favorite meltable) cheese
1 brick extra firm tofu, sliced
1 large beefsteak tomato, sliced
palmful fresh basil leaves

Panko bread crumb topping:
2 Tbsp panko crumbs
1 clove garlic, finely minced
palmful fresh herbs
1 Tbsp olive oil
1 Tbsp grated Parmesan cheese

Heat grill to high.  Spray eggplant and squash with a dash canola oil.
Grill until brown, about 3-5 minutes on each side.  
Set aside.

Meanwhile lay tofu slices between paper towels and cover with a cutting board to remove water from tofu.

Preheat oven to 400F.  Place tomato sauce into base of an oiled 13x9-inch casserole.  
Lay lasagna noodles on top of sauce. 
Place half eggplant and squash on noodles.  Top with 1/3 of the cheese and the tofu.  Garnish with fresh basil.
Layer on the remaining eggplant and squash. 
Top with tomato and more basil and 1/3 of cheese.  
Bake for 30 minutes until bubbly.  
Mix together panko topping in a small bowl.  Top strata with panko topping. and remaining cheese.  
Bake another 15-20 minutes, until nicely browned and bubbly.


Serves 4-6.

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