Ingredients

  • 1 eggplant
  • 5 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • salt
  • pepper
  • 3/4 cup grated parmesan cheese
  • 3/4 cup soft tofu
  • 2 tablespoons all purpose flour
  • 1 tablespoon cornstarch
  • 3/4 cup milk (room temperature)
  • 1 tablespoon butter
  • 1/2 teaspoon chicken stock powder (granulated)
  • 1 tablespoon heavy cream
  • 4 tablespoons miso

Directions

  1. Preheat the oven to 450 F.
  2. Cut the eggplant into bite size pieces and soak in water for 5 minutes.
  3. Drain and pat dry.
  4. Heat the oil in a pan on medium heat.
  5. Add the eggplant pieces and brown on both sides.
  6. Season with garlic, salt and pepper and hold.
  7. To make the miso-tofu sauce, drain the tofu in a seive.
  8. Sift together flour and cornstarch in a microwavable bowl.
  9. Slowly add milk to the flour mixture.
  10. Microwave on medium for 2 1/2 minutes.
  11. Whisk the mixture to a smooth paste.
  12. Add butter, stock powder, and heavy cream and mix thoroughly.
  13. While the mixture is still hot, stir in miso and crumble the tofu into the sauce. Mix till you have a thick paste-like consistency.
  14. Pour half of the tofu-miso sauce into a casserole dish, cover with cooked eggplant and sprinkle half of the cheese on top.
  15. Pour the remaining sauce into the dish and top with the remaining cheese.
  16. Bake for 20 minutes until the gratin is bubbling and golden brown in color.
  17. Serve with rice.
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NutritionView more

400Calories
Sodium51%DV1230mg
Fat45%DV29g
Protein27%DV14g
Carbs8%DV23g
Fiber24%DV6g

PER SERVING *

Calories400Calories from Fat260
% DAILY VALUE*
Total Fat29g45%
Saturated Fat8g40%
Trans Fat0.5g
Cholesterol35mg12%
Sodium1230mg51%
Potassium520mg15%
Protein14g27%
Calories from Fat260
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber6g24%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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