Inspired by leftover tofu. #wastenot
1 eggplant, sliced lengthwise
1 c fresh basil, chopped
2 cloves garlic, minced
1/2 c Parmesan, or other hard cheese, shredded
1/2 block of tofu, pressed*
1/2 c cottage cheese
salt and pepper
*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator
Preheat oven to 350*
Arrange eggplant on a greased cookie sheet. Dust with salt and pepper and a light drizzle of olive oil. Roast for 15 minutes, or until tender.
Meanwhile, mix other ingredients (excluding sauce) in a large bowl.
Layer in a baking dish: eggplant, red sauce, cheesy goodness. Top with remaining bits of roasted eggplant.
Return to the oven. Bake for 350*
Serves 2 beautiful people.