Claudias Eggplant Casserole with Tofu

8 Servings
Vegetables
Uncategorized
Vegetables Vegetarian Cheese Parmes Basil Mushrooms Garlic Onion Parmesan Parsley Spaghetti

1 lg plant
2 ts Safflower oil, plus oil for
Coating pan
1 c Mashed firm u
1/2 c Grated mesan cheese
1/4 c Chopped sley
1/2 c Whole at or rye bread
Crumbs
1 c Thinly sliced on
1 ts Minced lic
1 ts Minced fresh il
1/2 c Thinly sliced green bell
per
1 c Sliced hrooms
1 c Grated low-fat zarella
Cheese
1 1/2 c Low-calorie ghetti 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 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


VIEW THE RECEIPT