Title: Claudia's eggplant casserole with tofu
 Categories: Vegetables, Vegetarian
      Yield: 8 Servings
 
      1 lg Eggplant
      2 ts Safflower oil, plus oil for
           Coating pan
      1 c  Mashed firm tofu
    1/2 c  Grated Parmesan cheese
    1/4 c  Chopped parsley
    1/2 c  Whole wheat or rye bread
           Crumbs
      1 c  Thinly sliced onion
      1 ts Minced garlic
      1 ts Minced fresh basil
    1/2 c  Thinly sliced green bell
           Pepper
      1 c  Sliced mushrooms
      1 c  Grated low-fat mozzarella
           Cheese
  1 1/2 c  Low-calorie spaghetti sauce
 
  1. 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).