Ingredients

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