Eggplant & tofu Casserole
- Number of Servings: 4
Ingredients
1 Tbsp oil1/2 medium onion2 cloves garlic diced 1 medium carrot sliced1 block tofu cubed1 1/2 c prepared tomato sauce1/4 c mozarella shredded1/4 c cheddar shredded1 1/2 c eggplant cubed
Saute the onion in a large heavy bottomed pot for a few minutes then add the garlic and saute a little longer.
Add the carrot, tofu, and eggplant cover and leave to cook on medium until eggplant is soft. You may need to add more oil and watch carefully that it doesn't burn to the bottom of the pot.
Preheat oven to 425
Pour 1/2 the sauted veggies into a casserole dish then cover with half the cheese and half the tomato sauce. Then repeat to create a second layer.
Cook till bubbling about 20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JESKAH36.
Add the carrot, tofu, and eggplant cover and leave to cook on medium until eggplant is soft. You may need to add more oil and watch carefully that it doesn't burn to the bottom of the pot.
Preheat oven to 425
Pour 1/2 the sauted veggies into a casserole dish then cover with half the cheese and half the tomato sauce. Then repeat to create a second layer.
Cook till bubbling about 20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JESKAH36.
Nutritional Info Amount Per Serving
- Calories: 241.7
- Total Fat: 14.6 g
- Cholesterol: 12.2 mg
- Sodium: 588.3 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 3.4 g
- Protein: 17.5 g
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