Eggplant Zucchini Casserole

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Eggplant Zucchini Casserole

 

1 large eggplant peeled cut into 1/8 to 1/4 inch

circles

2 large zucchini

1 fresh tomato sliced

1 pkg. firm tofu sliced

6 slices whole wheat bread

1 onion diced

1 jar spaghetti sauce

Cooking spray

 

Serves 6.

 

Preheat oven to 350. Spray 9 x 13 pan with cooking

spray. Layer 1/2 eggplant slices on bottom of pan,

then 1/2 zucchini slices. Place the 6 slices of bread

next followed by the tofu slices and rest of onion.

Place the tomato slices ontop of tofu and finish off

with eggplant and zucchini. Top with tomato sauce.

 

Bake anywhere from 30 minutes (raise temp to 375) to

50 minutes at 350.

 

 

 

 

 

1 large eggplant peeled cut into 1/8 to 1/4 inch

circles

2 large zucchini

1 fresh tomato sliced

1 pkg. firm tofu sliced

6 slices whole wheat bread

1 onion diced

1 jar spaghetti sauce

Cooking spray

 

Serves 6.

 

Preheat oven to 350. Spray 9 x 13 pan with cooking

spray. Layer 1/2 eggplant slices on bottom of pan,

then 1/2 zucchini slices. Place the 6 slices of bread

next followed by the tofu slices and rest of onion.

Place the tomato slices ontop of tofu and finish off

with eggplant and zucchini. Top with tomato sauce.

 

Bake anywhere from 30 minutes (raise temp to 375) to

50 minutes at 350.

 

 

 

 

 

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