Free Recipe Claudia s Eggplant Casserole with Tofu

Recipe Type: V Recipes

Recipe Preparation: bake

Cooking Ingredients for Claudia s Eggplant Casserole with Tofu Recipe

1 lg Eggplant
2 ts Safflower oil, plus oil for
Coating pan
1 c Mashed firm tofu
1/2 c Grated Parmesan cheese
1/4 c Chopped parsley
1/2 c Whole wheat or rye bread
1 c Thinly sliced onion
1 ts Minced garlic
1 ts Minced fresh basil
1/2 c Thinly sliced green bell
1 c Sliced mushrooms
1 c Grated low-fat mozzarella
1-1/2 c Low-calorie spaghetti sauce

Claudia s Eggplant Casserole with Tofu Preparation

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 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

Cooking Temperature:

Recipe Serves: 8

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