Recipe - Claudias Eggplant Casserole With Tofu

1 lg Eggplant
2 teaspoon Safflower oil, plus oil for
Coating pan
1 cup Mashed firm tofu
One half cup Grated Parmesan cheese
One fourth cup Chopped parsley
One half cup Whole wheat or rye bread
Crumbs
1 cup Thinly cut or sliced up onion
1 teaspoon Minced garlic
1 teaspoon Minced fresh basil
One half cup Thinly cut or sliced up green bell
Pepper
1 cup Sliced mushrooms
1 cup Grated lowfat mozzarella
Cheese
1 One half cup Lowcalorie spaghetti sauce

1. Preheat broiler. Cut eggplant into slices about One half 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
12inch baking pan and sprinkle with bread crumbs. Arrange cut or sliced up eggplant
on top of crumbs.

3. Spoon tofu mixture over eggplant, then top with cut or sliced up 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