Low Fat: Eggplant-Tofu Casserole

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I've tried this one, and for me it's a keeper. Hope you enjoy it too!

 

* Exported from MasterCook *

 

Eggplant-Tofu Casserole

 

Recipe By : The Wellness Lowfat Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Casseroles Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds eggplant

1/2 teaspoon Oriental sesame oil

1 cup onion -- finely chopped

3/4 cup red bell pepper -- chopped

2 cloves garlic -- minced

5 ounces firm tofu -- squeezed dry

1/2 cup low-fat swiss cheese -- grated

3 tablespoons fat-free Parmesan cheese

1 1/2 cups fresh whole-wheat bread crumbs

1/4 cup fresh parsley -- chopped

1/4 teaspoon salt

1/4 teaspoon ground coriander

1/8 teaspoon black pepper

pinch red pepper flakes

 

1. Preheat the oven to 325º. Spray a baking sheet with nonstick cooking spray.

2. Halve the eggplants lengthwise, place them cut side down on the sheet and

bake 40 minutes, or until completely soft.

3. Meanwhile, heat the oil in a medium-size, non-stick skillet over medium heat.

Add the onion, bell pepper and garlic, and sauté about 15 minutes, or until

soft; set aside.

4. Leaving the oven at 325º, scoop the cooked eggplant flesh into a large bowl

and mash it with a fork. Add the sautéed vegetables, tofu, Swiss cheese, 2

tablespoons of Parmesan, all but 2 tablespoons of the bread crumbs, the parsley,

salt and spices, and stir well.

5. Transfer the mixture to a 1-quart baking dish, sprinkle with the remaining

bread crumbs and Parmesan and bake 30 minutes.

 

 

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NOTES : The original recipe calls for regular Parmesan cheese, but I have made

this dish using fat-free and to me, it is just as good.

Nutr. Assoc. : 0 1563 0 0 0 0 25041 0 0 0 0 0 0 0