Eggplant and sweet potato lasagna

Ingredients for 2 servings:

• 2 sweet potatoes
• 2 eggplant(s)
• 5 tbsp olive oil
• salt and pepper
• 1 onion(s), red
• 2 garlic cloves
• 200g tofu
• 350 ml tomato sauce
• Cheese substitute (yeast spread), see my recipe in the database

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cut the eggplant and sweet potatoes into approximately 1 cm thick slices and place them on a baking sheet lined with baking paper. Mix 4 tablespoons of olive oil with the spices and brush the eggplant and sweet potatoes with it. Bake for 20 minutes at 180°C. Meanwhile, finely chop the onion and garlic cloves and sauté them in a pan with 1 tablespoon of olive oil. Crumble the tofu by hand and add it to the pan. Season with salt and pepper, pour over the tomato sauce, and heat briefly. Now, in a baking dish, place a layer of the tomato and tofu sauce, then a layer of eggplant, another layer of tomato and tofu sauce, and then the sweet potatoes. Continue this process until all the tofu is used up. Pour the yeast mixture over the eggplant and sweet potato lasagna and bake in the oven at 180°C for about 10 minutes. You can find the recipe for the yeast glaze here: https://www.chefkoch.de/rezepte/2738691426074003/Hefeschmelz.html