Claudia's Eggplant Casserole With Tofu

Recipe Ingredients

1		Eggplant (large)
2 teaspoons	10ml	Safflower oil - plus oil for coating pan
1 cup	237ml	Mashed firm tofu
1/2 cup	73g / 2.6oz	Grated parmesan cheese
1/4 cup	36g / 1.3oz	Chopped parsley
1/2 cup	73g / 2.6oz	Whole wheat or rye bread crumbs
1 cup	62g / 2.2oz	Thinly sliced onion
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Minced fresh basil
1/2 cup	118ml	Thinly sliced green bell pepper
1 cup	237ml	Sliced mushrooms
1 cup	146g / 5.1oz	Grated low-fat mozzarella cheese
1 1/2 cups	355ml	Low-calorie spaghetti sauce

Recipe Instructions

1. 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 375F.

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. 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.

4. Bake until well browned (45 to 55 minutes).

Source:
Hanneman (Riverside) / Mc Recipe List (Dec 1996)

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