Eggplant Tofu Casserole Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Eggplant1 1⁄2 Pound
 Oriental sesame oil1⁄2 Teaspoon
 Finely chopped onion1 Cup (16 tbs)
 Chopped red bell pepper3⁄4 Cup (12 tbs)
 Garlic2 Clove (10 gm), minced
 Firm tofu5 Ounce, squeezed dry
 Grated low fat swiss cheese1⁄2 Cup (8 tbs)
 Grated parmesan cheese3 Tablespoon
 Whole wheat breadcrumbs1 1⁄2 Cup (24 tbs) (Fresh)
 Chopped fresh parsley1⁄4 Cup (4 tbs)
 Salt1⁄4 Teaspoon
 Ground cumin1⁄4 Teaspoon
 Ground coriander1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Red pepper flakes1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 963 Calories from Fat 248

% Daily Value*

Total Fat 29 g44%

Saturated Fat 9.4 g47.1%

Trans Fat 0 g

Cholesterol 39.6 mg

Sodium 1337.1 mg55.7%

Total Carbohydrates 134 g44.7%

Dietary Fiber 38.8 g155.3%

Sugars 28.1 g

Protein 55 g109.1%

Vitamin A 103.6% Vitamin C 322.4%

Calcium 93% Iron 35.8%

*Based on a 2000 Calorie diet

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.
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