Eggplant and Mush?

While I wholeheartedly realize that this post is pretty specific and most likely not for very many, and my darling husband actually accused me of posting it for the sole purpose of stating right out loud that I make my own tofu.  But it's not.  Really.  If you are one of the few who does make your own tofu, you will know that after soaking the beans, and grinding them, by whichever method you choose, (personally I use a SoyQuick) you know that upon completion of the soy milk making process you are left over with what I guess basically equates to ground soybeans.  And for years, I never knew just quite what to do with this, for lack of a more culinary correct term, mush.  And I confess, right here and right now, for years I simply washed this straight on down the drain.  But in the spirit of the PlannedOver lifestyle, no waste great taste, I decided NO MORE.  I would find something that could put this mush to good use.

My CSA box was full of eggplant so that seemed a reasonable place to start, and of course there is always an abundance of spinach to be found, and the creamy whiteness of the mush called to mind ricotta, and thus, eggplant Parmesan was born.

I mixed the mush with sauteed spinach with garlic, Parmesan cheese and an egg to bind.

See, it sort of resembles ricotta

Next I dredged my sliced eggplant in an egg bath and into bread crumbs.  I stacked my breaded eggplant on a sheet pan topped with spinach mixture, another eggplant and, of course, cheese.

Into a 350 oven for 40 minutes and finish with a touch of red sauce aka gravy.  Dinners done!

So if you do not, at this current juncture, make your own - or for that matter even eat it at all- tofu.  You can always take your PlannedOver spinach, and your abundance of summertime eggplant and create a delicious, healthy and satisfying Eggplant Parm!

Happy Eating!!!