Title: Claudia's Eggplant Casserole with Tofu
Categories: Vegetables, Vegetarian
Yield: 8 Servings

1 lg Eggplant
2 ts Safflower oil, plus oil for
Coating pan
1 c Mashed firm tofu
1/2 c Grated Parmesan cheese
1/4 c Chopped parsley
1/2 c Whole wheat or rye bread
Crumbs
1 c Thinly sliced onion
1 ts Minced garlic
1 ts Minced fresh basil
1/2 c Thinly sliced green bell
Pepper
1 c Sliced mushrooms
1 c Grated low-fat mozzarella
Cheese
1 1/2 c Low-calorie spaghetti sauce

1. 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.

2. 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.

3. 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.

4. Bake until well browned (45 to 55 minutes).

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip