Vegan-Eggplant Casserole with Tofu, Olives, and Herbed Tomato Sauce

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Eggplant Casserole with Tofu, Olives, and Herbed Tomato Sauce

 

Recipe By :Susann Geiskopf-Hadler and Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 teaspoon olive oil

10 ounces firm tofu

1 15 oz can tomato sauce

1 cup canned tomato puree

1/4 cup minced calamata olives

1/4 cup dry sherry

1 1/2 tablespoons dried oregano -- crushed

4 cloves garlic -- minced

several grinds black pepper

3 medium zuchinni (about 1 lb)

2 medium fresh tomatoes (about 1 lb)

1 medium eggplant (about 1 lb)

6 slices oatmeal bread or other chewy, whole grain

bread

1 medium yellow onion -- diced

 

Use the oil to rub down a 3 1/2 quart casserole dish. Drain the tofu and cut it

into 1/4-inch slices. Place the slices on a tea towel to drain off the surface

water. Preheat the oven to 350F.

Stir together the tomato sauce, tomato puree, olives, sherry, organo, garlic,

and pepper and set aside. Cut off the ends of the zuchinni and cut it

lengthwise into 1/4 inch slices. Cut out the stem ends of the tomatoes and cut

them crosswise into 1/4 inch slices. Peel the eggplant, discarding the stem,

and cut it crosswise into 1/4 inch slices.

Place 1/4 cup of the sauce in the bottom of the casserole dish and spread it

around. Top with a layer of the eggplant slices, then a layer of the zuchinni

slices. Distribute half of the onion over the zuchinni, then top evenly with

all of the tofu slices and all of the bread slices. (Depending on your pan

size, you may need fewer slices to make a single layer of bread. It is all

right if the slices overlap a bit.) Top the bread evenly with all of the tomato

slices, then with half of the remaining sauce. Add the remaining onion, the

remaining eggplant, then the remaining zuchinni. Spread the remaining sauce

evenly over the zuchinni and gently shake the dish to settle its contents.

Cover, and bake for 45-50 minutes, until the vegetables are fork-tender all the

way through the casserole. Remove the lid and allow the casserole to stand at

room temperature 5-10 minutes before cutting. Serve hot.

 

Description:

" The colors of the layered vegetables are pleasing and the flavors

delightful. Be sure to use a fresh, glossy, unblemished eggplant for

best results. "

Source:

" The Vegan Gourmet "

 

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Per serving: 84 Calories (kcal); 3g Total Fat; (28% calories from fat); 5g

Protein; 10g Carbohydrate; 0mg Cholesterol; 435mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0