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Eggplant Tofu Casserole

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Ingredients
  Eggplant 1 1⁄2 Pound
  Oriental sesame oil 1⁄2 Teaspoon
  Finely chopped onion 1 Cup (16 tbs)
  Chopped red bell pepper 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced
  Firm tofu 5 Ounce, squeezed dry
  Grated low fat swiss cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3 Tablespoon
  Whole wheat breadcrumbs 1 1⁄2 Cup (24 tbs) (Fresh)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Red pepper flakes 1 Pinch
Directions

1. Preheat the oven to 325°. Spray a baking sheet with nonstick cooking spray.
2. Halve the eggplants lengthwise, place them cut side down on the sheet and bake 40 minutes, or until completely soft.
3. Meanwhile, heat the oil in a medium-size nonstick skillet over medium heat. Add the onion, bell pepper and garlic, and saute about 15 minutes, or until soft; set aside.
4. Leaving the oven at 325°, scoop the cooked eggplant flesh into a large bowl and mash it with a fork. Add the sauteed vegetables, tofu, Swiss cheese, 2 tablespoons of Parmesan, all but 2 tablespoons of the bread crumbs, the parsley, salt and spices, and stir well.
5. Transfer the mixture to a 1-quart baking dish, sprinkle with the remaining bread crumbs and Parmesan and bake 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy

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