Everyday Tofu - Eggplant and Frozen Tofu in Casserole

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* Exported from MasterCook *

 

Eggplant and Frozen Tofu in Casserole

 

Recipe By :Everyday Tofu - Gary Landgrebe

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 to 2 tablespoons olive oil

1 onion -- chopped

1 16 oz can tomatoes -- broken up

1 pound frozen firm tofu -- thawed, rinsed, squeezed dry, and

crumbled

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 15 oz can tomato sauce

1 medium eggplant -- cut in 1/4-inch rounds

8 to 10 ounces mozzarella cheese -- thinly sliced

3/4 15 oz can tomato sauce

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 cup water

2 tablespoons grated Parmesan cheese

 

Saute onion and bell pepper in the olive oil. Remove from the heat and stir in

the tomatoes, tofu, salt, and pepper. Spread in the bottom of a 9 x 13-inch

baking dish the 1/4 can of tomato sauce. Top with half the eggplant slices.

Spread half the tofu mixture on the eggplant rounds. Cover the tofu mixture

with half of the cheese slices. Repeat eggplant, tofu, and cheese layers.

 

In a medium bowl, mix the rest of the tomato sauce, oregano, basil, and water.

Pour evenly over the casserole. Top with the Parmesan cheese.

 

Bake, covered, at 375F for 20 minutes.

 

Remove cover and bake for an additional 20 minutes. Let stand for 15 minutes

before cutting.

 

 

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Per serving: 1306 Calories (kcal); 111g Total Fat; (75% calories from fat); 54g

Protein; 28g Carbohydrate; 205mg Cholesterol; 1912mg Sodium

Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 4 Vegetable; 0 Fruit; 18 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0