Eggplant And Frozen Tofu In Casserole Recipe


CourseMain Ingredient


 Bell pepper1 Small
 Olive oil2 Tablespoon
 Canned tomatoes16 Ounce
 Frozen tofu1 Pound, thawed, rinsed, squeezed
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Eggplant1 Medium
 Mozzarella cheese10 Ounce
 Oregano1⁄2 Teaspoon
 Basil1⁄2 Teaspoon
 Water1⁄4 Cup (4 tbs)
 Grated parmesan cheese2 Tablespoon

Nutrition Facts

Serving size

Calories 300 Calories from Fat 171

% Daily Value*

Total Fat 19 g29.9%

Saturated Fat 8.1 g40.6%

Trans Fat 0 g

Cholesterol 41.7 mg

Sodium 642.3 mg26.8%

Total Carbohydrates 15 g5.1%

Dietary Fiber 4.3 g17.2%

Sugars 4.2 g

Protein 18 g36.6%

Vitamin A 19.7% Vitamin C 33.8%

Calcium 36.2% Iron 12.8%

*Based on a 2000 Calorie diet


Repeat eggplant, tofu and cheese layers.
Bake, covered, at 375° for 20 minutes.
Remove cover and bake for an additional 20 minutes.
Let stand for 15 minutes before cutting.