Eggplant Casserole with Tofu

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Eggplant Casserole with Tofu

 

1 large eggplant

2 teaspoons safflower oil, plus oil for coating pan

1 cup mashed firm tofu

1/2 cup grated Parmesan cheese

1/4 cup chopped parsley

1/2 cup whole wheat or rye bread crumbs

1 cup thinly sliced onion

1 teaspoon minced garlic

1 teaspoon minced fresh basil

1/2 cup thinly sliced green bell pepper

1 cup sliced mushrooms

1 cup grated low-fat mozzarella cheese

1 1/2 cups low-calorie spaghetti sauce

 

Preheat broiler. Cut eggplant into slices about 1/2 inch thick. Lay on

ungreased baking sheet and brush with 1 teaspoon safflower oil. Broil

until lightly browned (1 to 2 minutes). Turn slices over, brush with

remaining oil, and broil. Set aside. Preheat oven to 375 degrees F.

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.

Spoon tofu mixture 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.

Bake until well browned, 45 to 55 minutes. Serves 8.

 

 

 

 

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