Claudias Eggplant Casserole With Tofu

Serving Size : 8
Ingredients

for prepare Claudias Eggplant Casserole With Tofu

:

Amount	Measure	Ingredient - Preparation Method
1	large	eggplant
2	teaspoons	safflower oil - plus oil for
coating pan claudias eggplant casserole with tofu
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	low-calorie spaghetti sauce

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).

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