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Bean Curd and Eggplant Parmigianna




Source of Recipe


australian women's weekly


List of Ingredients




250g firm bean curd (tofu)
1-2 eggplant, sliced
1 cup fresh breadcrumbs
1/2 cup grated parmesan
1/3 cup plain flour
salt and freshly ground black pepper
2 eggs, beaten
125g mozzarella cheese, sliced

QUICK TOMATO SAUCE:

2 Tbs extra virgin olive oil
1/2 red onion, diced
1 clove garlic, crushed
1 Tbs capers, chopped
4-5 Roma tomatoes, diced
1 tsp sugar
1 tsp red wine vinegar
salt and freshly ground black pepper to taste
1 Tbs parsley, chopped
1 Tbs basil, chopped

Recipe



Remove bean curd from wrapper and or brine and leave to soak on absorbent paper for 10 minutes or until excess moisture has been removed. Slice bean curd into 6 even sized squares or cutlets and dust with flour. Repeat process with the sliced eggplant.
Combine breadcrumbs and parmesan and set aside in a flat dish.
Coat floured bean curd and eggplant slices in beaten eggs, then coat in breadcrumbs. Transfer to the refrigerator until sauce has been prepared, to help breadcrumbs hold.
Heat oil in a pan over high heat. Add onion, garlic and caper and cook for 1 minute before adding all remaining ingredients except herbs. Simmer for 5 minutes or until tomatoes have collapsed, then remove from heat and stir through herbs.
Heat some extra oil in a pan and pan fry bean curd and eggplant portions for 1-2 minutes on each side or until golden. Top each bean curd slice with a piece of fried eggplant and transfer to a lined baking tray. Divide tomato sauce into 6 portions and place on top of each bean curd and eggplant stack. Top with slices of mozzarella and bake in a preheated 200oC oven for 5-6 minutes or until heated through and cheese has melted.
Serve with a green salad of rocket