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Tofu & eggplant parmigiana
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Prep Time:
Cook Time:
45 minutes
Total Time:
45 minutes
Family-friendly vegetarian meal!
Ingredients:
  • 500g firm tofu, drained
  • 50g (1/3 cup) self-raising flour
  • 2 eggs, lightly whisked
  • 120g (1 1/2 cups) panko breadcrumbs
  • 20g (1/4 cup) finely grated parmesan (or vegetarian hard cheese)
  • Light olive oil, to shallow-fry
  • 150g chargrilled eggplant slices, drained
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 2 garlic cloves, crushed
  • 1 bunch broccolini, trimmed
  • 1/2 small cauliflower, cut into florets
  • 105g (1 1/4 cups) grated cheddar
  • Fresh basil leaves, to serve
  • balsamic vinegar, to serve
Instructions:
  • Preheat the oven to 190C (170C fan-forced) and lightly grease a 20 x 30cm baking dish.
  • Slice the tofu into 1cm-thick pieces and gently dry them with a paper towel. Prepare 3 separate bowls: one with flour seasoned with salt and pepper, one with beaten egg, and one with a mix of breadcrumbs and Parmesan (or vegetarian hard cheese). Coat the tofu slices in flour, then dip them in the egg, and finally coat them well in the breadcrumb mixture.
  • Pour just the right amount of aromatic olive oil into a spacious frying pan until it reaches a luxurious 1cm depth. Sear those delectable tofu slices in batches for 1-2 minutes on each side, or until they shimmer with a golden hue. Then, delicately move them to a paper towel-lined plate to gracefully drain.
  • Layer the tofu slices and eggplant in one half of the dish, slightly overlapping. Mix the tomato and garlic in a bowl, then spread over the tofu and eggplant. Fill the other half of the dish with broccolini and cauliflower, then sprinkle the cheddar evenly over everything.
  • Coat with oil and season generously. Bake for 25-30 minutes until cheese is melted and golden, and vegetables are lightly browned and tender.
  • Plate the parmigiana and vegetables evenly among the serving plates. Garnish with fresh basil leaves and drizzle the vegetables with balsamic vinegar.

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