Eggplant Lasagne

Ingredients

1 eggplant
1/2 lemon
32 gr unbleached flour
32 gr cornmeal
1 gr oregano
2 gr garlic powder
1 gr black pepper
30 ml oil
700 gr firm tofu
60 ml lemon juice
1 gr basil
4 gr basil
10 ml honey
3 gr salt
1 garlic clove
350 ml tomato sauce
10 min on side
8 with
3/8 tomato sauce
1/2 slices oven eggplant to cover the bottom
120 gr top

Instructions

FROM: MADELINE HIMY (NFBH49A)