Adventures in Eating: Tofu Eggplant Casserole
Friends give me interesting recipes, and that is fun, as I get exposed 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 entrée foods, this is fun and creative. Perhaps, you will come up with your own dynamic version.
1 medium eggplant sliced in 1/2″ slices
salt, pepper, flour, oil
1 medium onion, sliced
1/2 lb tomatoes, chopped
8-10 oz 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 till lightly browned, drain on paper towels. Saute onion in 2 tbsp 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.
1 medium eggplant cut in 1/2″ slices
1 large chopped onion
3 tbsp 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, sautéed
8-10 ozs. drained Tofu
salt, pepper, pinch nutmeg
1/4 tsp salt
1 cup cottage cheese
1/2 c. parsley
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 tbsp olive oil, sauté onion for 2 minutes, add mushrooms, garlic, basil and oregano, sauté for 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 tbsp bread crumbs on the tomato mixture. Bake uncovered for 45 minutes or until bubbly. Serve with hot french bread and salad. Serves 4-6 people.
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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