Eggplant Parmesan Casserole with Tofu Italian style recipe

[Guest guest]

Eggplant Parmesan Casserole with Tofu

 

1 large eggplant

2 teaspoons safflower oil, plus oil for coating pan

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 mozzarella cheese

1 1/2 cups spaghetti sauce

 

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.

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.

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.

Bake until well browned (45 to 55 minutes). Serves 8.

 

 

______________________________\

____

Park yourself in front of a world of choices in alternative vehicles. Visit the

Auto Green Center.

http://autos./green_center/