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  • Claudia's Eggplant Casserole With Tofu

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    Claudia's Eggplant Casserole With Tofu
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg Eggplant
    • 2 tsp Safflower oil, plus oil for Coating pan
    • 1 c. Mashed hard tofu
    • 1/2 c. Grated Parmesan cheese
    • 1/4 c. Minced parsley
    • 1/2 c. Whole wheat or possibly rye bread Crumbs
    • 1 c. Thinly sliced onion
    • 1 tsp Chopped garlic
    • 1 tsp Chopped fresh basil
    • 1/2 c. Thinly sliced green bell Pepper
    • 1 c. Sliced mushrooms
    • 1 c. Grated low-fat mozzarella Cheese
    • 1 1/2 c. Low-calorie spaghetti sauce

    Directions

    1. 1. Preheat broiler. Cut eggplant into slices about 1/2 inch thick. Lay on ungreased baking sheet and brush with 1 tsp. safflower oil. Broil till lightly browned (1 to 2 min). Turn slices over, brush with remaining oil, and broil. Set aside. Preheat oven to 375 degrees F.
    2. 2. In a large bowl combine tofu, Parmesan, and parsley. Lightly oil a 9- by 12-inch baking pan and sprinkle with bread crumbs. Arrange sliced eggplant on top of crumbs.
    3. 3. Spoon tofu mix over eggplant, then top with sliced onion, garlic, basil, bell pepper, and mushrooms. Sprinkle with any remaining bread crumbs and mozzarella. Top with spaghetti sauce.
    4. 4. Bake till well browned (45 to 55 min).

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