Vegetarian Eggplant Casserole

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Nutritional Info

Servings Per Recipe: 3
Amount Per Serving
Calories: 287.7

Total Fat: 9.4 g
Cholesterol: 8.3 mg
Sodium: 705.3 mg
Total Carbs: 37.8 g
Dietary Fiber: 8.9 g
Protein: 17.9 g

View full nutritional breakdown of Vegetarian Eggplant Casserole calories by ingredient

Introduction

I like to bake this in a small ring mold, but any small oven-proof container will work.

This can be put together ahead, stored in the fridge, and popped into the oven for a quick meal. Allow a little longer to bake if you do that. I like to bake this in a small ring mold, but any small oven-proof container will work.

This can be put together ahead, stored in the fridge, and popped into the oven for a quick meal. Allow a little longer to bake if you do that.

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 3

Ingredients

1 eggplant, peeled and diced (yield from 1-1/4 lb)

1/2 c. water

1/8 tsp. ground oregano

1/8 tsp. salt

dash cayenne pepper

1 cup prepared Fantastic Foods Tofu Burger

1/4 c. chopped onion

1 tsp. (or 1 clove) minced garlic

1/4 c. water

bread crumbs from 1 1/2 slices toasted whole wheat bread

1 egg white (or equivalent amount of liquid egg substitute)

pinch ground cinnamon

1/4 c. canned tomato sauce

1/4 c. shredded Digiorno 3-cheese Blend

Directions

Simmer eggplant, 1/2 c. water, oregano, salt, and cayenne in a covered saucepan for 15 minutes. Drain and mash eggplant with a fork.
*****
Cook onion and garlic in 1/4 c. water until onion is translucent. Remove from heat. Crumble tofu burger into skillet and stir to combine.
*****
Combine eggplant and tofu mixture. Add bread crumbs, eggwhite, and cinnamon. Mix well. Place in sprayed (or greased) 3 cup mold or 1 quart casserole dish. Pour tomato sauce over the top. Sprinkle with shredded cheese.
*****
Bake uncovered at 350 for 30-40 minutes.

Makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user BJMOOMEY.