Eggplant & tofu Casserole
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Eggplant & tofu Casserole calories by ingredient
Number of Servings: 4
Ingredients
-
1 Tbsp oil
1/2 medium onion
2 cloves garlic diced
1 medium carrot sliced
1 block tofu cubed
1 1/2 c prepared tomato sauce
1/4 c mozarella shredded
1/4 c cheddar shredded
1 1/2 c eggplant cubed
Directions
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.