Messy Eggplant Sandwiches

Ok so this isn't the most beautiful title but I am a firm believer that the sloppier the food the better it tastes :) And this one rocked! It was hearty & filling & I promise this one will satisfy any meat lover you are serving! The eggplant smothered in tomato & tofu cream are the heart of this dish with the mushrooms & TPV adding that meaty taste that is craved! This will satisfy any carnivore's appetite that you have over!

1 eggplant peeled & sliced
10 pieces of rye bread
3 garlic cloves minced
olive oil & baster
1 medium onion
2 C mushrooms
1 tsp basil & italian spices
salt & pepper to taste


Tomato sauce or to make:


I would recommend adding the TPV in for additional protein:

3 28 oz cans of diced tomatoes
3 cloves garlic
2 yellow onions chopped small
3/4 empty tomato can of water
1 can tomato paste
2 Tbsp Basil
1 Tbsp Oregano
1 Tbsp Summer savory
2 Tbsp organic cane sugar

Add all ingredients and cook on low 4-5 hours

*Optional add in 2 C dehydrated TVP in the last 30 minutes to make it a meat sauce 

Slow Cooker Method:

Add all ingredients except TVP and cook on low for 6-8 hours. Add TVP in in the last 30 minutes. TVP will be ready within 5 but I like to keep it in the sauce longer so it can absorb as much flavor as possible.Tofu Cream

1 block of 16 oz firm tofu
1 medium onion chopped roughly
1/2 tsp sage, oregano, basil, thyme
3 garlic cloves
1 C of vegetable broth
Salt to taste

Add onion, garlic & 1/2 C broth together & cook until it is translucent. Add in spices & other 1/2 C of broth cooking on low for about 10-15 minutes until the onions soak up all of the flavor of the broth.

Transfer the onions & tofu to a blender or food processor ( the high the power the better so it almost appears “whipped”). Blend well & put in the fridge for a few hours before serving to allow the flavors to mix well. Add in salt to taste

Lay eggplant on non stick or stoneware pan & sprinkle with basil & italian spice with a light dusting of olive oil, then bake in over at 425 for 30-40 minutes until it is fully cooked (should be brownish & tender).  In the last 10 minutes baste bread lightly with olive oil and toast in oven.  In a pan saute onion & mushrooms until translucent & fully cooked. Remove both from oven. Lay eggplant on top of a slice of bread and then top with tofu cream. Add another piece of eggplant & mushrooms then top with tomato sauce & more tofu cream. Add top piece of bread & add more tomato sauce & a dollop of tofu cream. Feel free to add on nutritional yeast flakes for some extra B12 :)