Title: Baked Eggplant And Tofu
Categories: Lowfat Tofu
Yield: 4 Servings

6		Japanese eggplants, cut into
1/2		To 3/4 inch slices
1	lg	Onion, sliced
1		Head garlic left whole
1		12 ounce tub tofu, sliced -
3	g	Fat per 4 ounce serving

I put all this onto a big sheet of foil, eliminates clean-up doncha know. I sprinkled some lemon pepper on the tofu slices.

I baked all this in a 400F oven for about 40 minutes, everything looked well roasted by then.

I boiled 1 pound whole wheat spaghetti added all the veggies, including the garlic, squeezed out

dressed with about 1 1/2 cup canned crushed tomatoes and 1/3 cup tarragon wine vinegar. Date: Wed, 06 Oct 93 13:01:05 PDT From: Jan Gordon

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