Adventures in Eating: Tofu-Eggplant Casserole

Friends give me interesting recipes, and that is fun, as I get the exposure to a variety of palate preferences. This month’s recipe intrigued me, as it was easy, inexpensive and nutritious. A great combination. However, herein lies the tale. I am printing the recipe as given me, but along with that, how I altered the original. With entree foods this is fun and creative. Perhaps, you will come up with your own dynamic version.

TOFU-EGGPLANT CASSEROLE

1 medium eggplant sliced in 1/2″ slices

salt, pepper, flour, oil

1 med. onion, sliced

1/2 lb. tomatoes, chopped

8-10 ozs. drained Tofu

1 (15 oz.) can tomato sauce

1/4 cup unsalted sunflower seeds

1 tsp. minced garlic

1/2 tsp. oregano, 1/2 tsp. basil

1 1/2 cup shredded mozzarella cheese

3/4 cup soft whole wheat bread crumbs

Sprinkle each slice of eggplant on both sides with salt & pepper. Dredge in flour. Heat about 1/4″ oil in skillet over high heat. Fry slices on both sides ’til lightly browned, drain on paper towels. Saute onion in 2 Tb. oil for 2 min. Add toma­toes, tofu, tomato sauce, sunflower seeds, garlic, oregano, basil, salt, pepper. Combine cottage cheese, eggs & 1/4 cup mozzarella cheese. Arrange eggplant slic­es on bottom of 9″ square baking dish or other shallow casserole. Spread with 1/2 of cottage cheese mixture & 1/2 of tofu sauce. Repeat. Sprinkle top with remain­ing mozzarella cheese and soft bread crumbs. Bake at 350 for 30 mins.

by Rosemarie

 

PK’s VERSION

1 med. eggplant cut in 1/2″ slices

1 large chopped onion

3 Tb. cold pressed green olive oil

1-14oz. can Italian style stewed tomatoes

1/4 cup red wine

2 Tb. seasoned bread crumbs

3 large cloves minced garlic

3/4 tsp. oregano, 3/4 tsp. basil

6 medium sliced mushrooms, sauté

8-10 ozs. drained Tofu

salt, pepper, pinch nutmeg, 1/4 tsp salt

1 cup cottage cheese, 1/2 c. parsley, 1

egg

1 1/2 cups shredded mozzarella cheese

3/4 cup whole grain soft bread crumbs

Lay sliced eggplant on a foil covered tray and broil until lightly browned on each side. In 3 Tb. olive oil, saute onion for 2 min., add mushrooms, garlic, basil and oregano, saute 1 more minute, add canned tomatoes, tomato sauce & wine. Let simmer uncovered for 40 min. Add sun­flower seeds, tofu, salt and pepper to taste. Mix, egg, cottage cheese, 1/4 cup cheese, parsley, pinch nutmeg, 1/4 tsp salt and pepper. Layer according to previ­ous instructions, sprinkling 1 Tb. bread crumbs on the tomato mixture. Bake un­covered for 45 minutes or until bubbly. Serve with hot french bread and salad. Serves 4-6

As you can tell, this lends itself to a va­riety of combinations. Tofu is so good for you, I was thrilled to work with this recipe since I adore eggplant.

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