1 large eggplant, sliced into 1/2-inch-thick pieces
1/4 cup olive oil
1 (1-pound) package firm tofu, drained and mashed
1 cup grated Parmesan cheese
1/4 cup chopped parsley
1/8 teaspoon garlic powder
1 egg, lightly beaten
1/2 cup seasoned bread crumbs, divided
1 large onion, sliced thin
1 small green bell pepper, sliced thin
1 cup chopped fresh white mushrooms
1 cup shredded Monterey Jack cheese
1 1/2 prepared spaghetti sauce


1. Preheat broiler. Brush both sides of each eggplant slice with oil. Arrange on broiler pan or cookie sheet, broil 5 inches from heat until browned. Turn and brown other side and set aside.
2. Preheat oven to 350 degrees. In a medium bowl, combine tofu, Parmesan, parsley, garlic powder and egg. Set aside.
3. To assemble, sprinkle the bottom of an 8-inch square baking dish with half the bread crumbs. Arrange slices of broiled eggplant around the pan and fill spaces with the tofu-cheese mixture. Cover with slices of onion, green pepper and mushrooms. Repeat until all eggplant is used. Sprinkle with remaining bread crumbs. Sprinkle with Monterey Jack. Top with spaghetti sauce. Bake about 45 to 55 minutes or until browned and bubbly.

Recipe Courtesy of Freida's, The Specialty Produce People.

Serve this savory vegetarian dish as a main course with a green salad and crusty bread.

Eggplant Tofu Casserole
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