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Christian Vegetarian Association Presents:
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Simple Eggplant Recipe


4 medium eggplants, sliced lengthwise

8 large tomatoes, sliced

3 tbs olive oil, more to drizzle

4 large cloves of garlic, minced

Sea salt and pepper to taste

Crushed red pepper

8 slices of soy cheese

Grated soy cheese

1 cup of packed fresh basil, chopped


1 tub of soft tofu, drained and rinsed

1/3 cup grated soy cheese

Sea salt and pepper to taste


- Preheat oven to 425. Place eggplant slices on a large, greased baking sheet. Bake for 10 minutes on each side.

- Meanwhile, slice tomatoes, mince garlic, chop basil and prepare filling. Once the eggplant in done, remove from the oven and let cool enough to handle. Place 3 tbs of olive oil on the bottom of a baking dish, then cover the bottom with a layer of tomato slices. Follow with salt and pepper. - Place a single layer of eggplant on top. Spread some tofu mix over the eggplant, followed by some minced garlic, grated soy cheese, salt and pepper, a bit of fresh basil, 3 or 4 soy cheese slices, a drizzle of olive oil, some crushed red pepper if desired and another layer of tomatoes.

- Keep repeating this process until all ingredients are used up.

- Cover and bake at 435 for 20 minutes. After 20 minutes, remove the cover and continue to bake for an additional 20 minutes. When the dish is finished remove from oven and let sit uncovered for 15 minutes before serving.

Your question and comments are welcome

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