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.

Comments

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