Eggplant Tofu Casserole
1 large eggplant, sliced into 1/2-inch thick pieces
Brush both sides of each eggplant slice with oil (optional, broiling can be done without oil). Arrange on broiler tray or cookie sheet and broil under high heat until browned. Turn and brown other side and set aside.
1/4 cup oil (optional)
16 ounces tofu, drained and mashed
1 cup grated parmesan cheese
1/4 cup parsley, chopped
1/8 teaspoon garlic powder
1/2 cup crumb mixture (bread crumbs and parmesan cheese)
1 large onion, sliced very thin
1 small green pepper, sliced very thin
1 cup chopped fresh mushrooms
sliced monterey jack cheese
1 1/2 spaghetti sauce
1 egg (optional)
Preheat oven to 350 degrees.
Mix Tofu, Parmesan cheese, parsley, garlic powder and egg. Set aside.
To assemble, first sprinkle the bottom of a rectangular baking dish with half of the crumb mixture. Arrange slices of broiled eggplant around the pan and fill the spaces with the Tofu-cheese mixture. Cover with slices of onion, green pepper and mushrooms. Repeat until all eggplant is used. Sprinkle with remaining crumb mixture. Spread a layer of sliced cheese. Top with spaghetti sauce.
Bake for 45 to 55 minutes or until brown and bubbly. Serve with green salad.
Serves 6 to 10 people.
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