Tofu and eggplant parmigiana

serves / 4 cook / 45 minutes

Ingredients

500g firm tofu, drained 50g ( 1⁄ cup) self-raising flour 3 2 eggs, lightly whisked 120g (1 1⁄ cups) panko 2 breadcrumbs 20g ( 1⁄ cup) finely grated 4 parmesan Light olive oil, to shallow-fry 150g chargrilled eggplant slices, drained 400g can diced tomatoes 2 garlic cloves, crushed 1 bunch broccolini, trimmed 1⁄ small cauliflower, cut into 2 florets 105g (1 1⁄ cups) grated 4 cheddar Fresh basil leaves, to serve Balsamic vinegar, to serve

1. Preheat the oven to 190C/ 170C fan-forced. Lightly grease a 20 x 30cm baking dish.

2. Cut the tofu into 1cm-thick slices. Pat dry with paper towel. Place flour and egg in separate bowls. Season flour with salt and pepper. Combine breadcrumbs and parmesan in a third bowl. Coat tofu in flour. Shake off excess. Dip in the egg, then coat in the breadcrumb mixture.

3. Add enough olive oil to a large frying pan to reach a depth of 1cm. Cook tofu slices, in batches, for 1–2 minutes each side or until golden. Transfer to a plate lined with paper towel to drain.

4. Arrange tofu slices and eggplant, slightly overlapping, in half of the prepared dish. Combine the tomato and garlic in a bowl. Spoon over the tofu and eggplant. Place broccolini and cauliflower in the remaining half of the prepared dish. Sprinkle evenly with the cheddar.

5. Spray with oil and season. Bake for 25–30 minutes or until the cheese is melted and golden and vegies are lightly browned and tender.

6. Divide the parmigiana and vegetables among serving plates. Sprinkle with basil leaves. Drizzle the vegetables with balsamic.