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 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.