Try this Claudias Eggplant Casserole with Tofu recipe, or contribute your own.
Suggest a better description1. Preheat broiler. Cut eggplant into slices about 1/2 inch thick. Lay on ungreased baking sheet and brush with 1 teaspoon safflower oil. Broil until lightly browned (1 to 2 minutes). Turn slices over, brush with remaining oil, and broil. Set aside. Preheat oven to 375 degrees F. 2. In a large bowl combine tofu, Parmesan, and parsley. Lightly oil a 9- by 12-inch baking pan and sprinkle with bread crumbs. Arrange sliced eggplant on top of crumbs. 3. Spoon tofu mixture over eggplant, then top with sliced onion, garlic, basil, bell pepper, and mushrooms. Sprinkle with any remaining bread crumbs and mozzarella. Top with spaghetti sauce. 4. Bake until well browned (45 to 55 minutes). Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 8 | ||
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Calories: 133 | ||
Calories from Fat: 50 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 11.8mg | 4 % | |
Sodium 186.9mg | 6 % | |
Potassium 355.1mg | 9 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 9.5g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 133
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