Meatless Monday: Tofu and Eggplant Parmesan

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I was looking for a great way to use tofu in a new way and one day as I was making eggplant parmesan for my family, it struck me.  Why not slice tofu, squeeze it dry, and bread it like the eggplant?  So, of course I tried it, and it was amazing!  Now, if I serve it as just eggplant parmesan, my kids are upset the tofu is missing!  Try this with your family.  Even if they don’t like tofu, you might be able to sneak it in their diet!


1 large eggplant, washed, dried, and sliced 1/4 inch thick

1 brick tofu, drained, sliced 1/4 inch thick

1 C breadcrumbs

salt and pepper, to taste

1 C mayonnaise

olive oil

2 C pasta sauce


Place a few paper towels or a tea towel on a plate.  Place the tofu in a single layer, and cover with more paper towels or another tea towel.  Cover with another plate and weigh down for about a half an hour.   This squeezes the water out.

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Whisk the mayo in a bowl so it’s creamy.  Add a little water if you need to thin it.  Place the breadcrumbs, salt and pepper in a shallow bowl and mix.

Heat a skillet over medium heat.  Add enough olive oil to coat the bottom.  Coat each slice of eggplant and tofu in mayo, then in breadcrumbs.  Place in the heated pan and fry until golden brown, about 2-4 minutes.  Flip and brown the other side.  Serve with your favorite red sauce, heated until warm.

Serves 4


What unusual ways do you use tofu?  Give us a shout out!


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