Claudia's eggplant casserole with tofu
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| 2 | teaspoons | Safflower oil, plus oil for |
| Coating pan | ||
| 1 | cup | Mashed firm tofu |
| ½ | cup | Grated Parmesan cheese |
| ¼ | cup | Chopped parsley |
| ½ | cup | Whole wheat or rye bread |
| Crumbs | ||
| 1 | cup | Thinly sliced onion |
| 1 | teaspoon | Minced garlic |
| 1 | teaspoon | Minced fresh basil |
| ½ | cup | Thinly sliced green bell |
| Pepper | ||
| 1 | cup | Sliced mushrooms |
| 1 | cup | Grated low-fat mozzarella |
| Cheese | ||
| 1½ | cup | Low-calorie spaghetti sauce |
Directions
1. Preheat broiler. Cut eggplant into slices about ½ 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.
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).
Recipe By : the California Culinary Academy File
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