Eggplant Casserole
Friday, March 6, 2009 at 9:36AM
Eggplant Casserole1 small eggplant, thinly sliced (may use peeled or unpeeled)
1 onion, thinly sliced
1 red bell pepper, sliced
1 lb. firm tofu
1 28-oz. can crushed tomatoes
1 small can tomato paste
Mash tofu fine with a fork. Add 1 T. basil, 1 tsp. salt, 1 tsp. onion powder & blend well. Prepare a 9x12 dish with Pam. Layer with half the sliced eggplant, half the onions, half the pepper, half the tofu. Repeat. Mix tomato paste with crushed tomatoes (add a little water-just enough for rinsing cans). Pour tomato mixture over top of casserole. Bake for an hour at 350 degrees, covered with foil.
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