Eggplant Napolean

The description may look involved, it's actually not.
Sauce comes together quickly, or you can use canned.
While eggplant raosts you can make the filling.
Bakes just to heat through and brown on top

I would also think of this as individual eggplant lasagnas. The filling becomes a tofu "ricotta".
Roasted eggplant round layered with a tofu and grain filling.  The filling is moist like a ricotta but without the saturated fat.  I used quinoa and freekeh but you could use either, both, or add amaranth. 
I used 4" metal round molds to assemble these.  Just give them a quick spray with olive oil spray and start layering.  The eggplant should be roasted long enough so it's tender inside but not mushy.
I like finishing these of under the broiler--I like the dark crispy bits as the tomato sauce caramelizes and the sprinkling of cheese becomes golden.  I served these with glazed carrots and also broccoli that was blanched and then sauteed with garlic and dried hot peppers. 

Serves 2


For eggplant:
1 medium eggplant, 8 slices, 1/4" thick

Preheat oven to 450.  Line baking sheet with nonstick foil
Roast : rub each with olive oil and season with salt, granulated garlic and oregano.  Place on cookie sheet and roast until nicely browned on outside, approx 10-15 minutes, flip slices mid way.

Filling:
1/2 quinoa, freekeh, or combination (cook in 1.5 cup water, bring to a boil, cook until most of the liquid is absorbed and cover pot with lid, let sit until needed)
1/4 block tofu (I used Westsoy Organic Firm)
1/4 cup red onion, diced
3 cloves garlic, minced
2 TB zucchini, diced
2 TB nutritional yeast
salt

In skillet heat 1/2 TB olive oil.  Add onion, zucchini and garlic.  Cook over a low flame until softened and add the tofu, mashing it in your fingers and continue to mash it into the ingredients in the pan.  Season with salt and add the nutritional yeast.  Mix in the cooked grain.

Red Sauce:
Use your favorite canned variety --Or--
2 Tb onion, diced
2 cloves garlic, minced
6 roma tomatoes
1 cup canned tomatoes in puree
olive oil
salt

Place 1/2 TB olive oil in small skillet, add onion and cook until translucent.  Add garlic and cook a couple minutes more then add tomatoes.  Season with salt and continue to cook until sauce thickens.  Yields 1 cup

Now start layering in molds or in a ramekin.  I placed items in the following order:
Eggplant, filling, eggplant, filling, tomato sauce, eggplant, filling tomato sauce, eggplant, tomato sauce and topped with a tablespoon of shredded mozzarella--optional

Bake at 375 for 10 minutes covered and uncover and allow to brown.