Eggplant Casserole
A casserole that is bursting with robust flavors of tomato, garlic, olive oil and herbs
Eggplant Casserole Ingredient
10 ounces firm tofu
1 can (15 ounces) tomato sauce
1 cup canned tomato puree
1 1/2 tablespoons dried oregano
4 droves garlic minced
black pepper
2 medium zucchini
2 medium fresh tomatoes
1 medium eggplant
1/4 tablespoon olive oil
1 medium onion diced
6 sliced whole grain bread
Eggplant Casserole Preparation Method
Drain the tofu with paper towel; cut into 1/4 inch slices. Preheat the oven to 350 degree F. In a large mixing bowl, blend the tomato sauce, tomato puree, oregano, garlic and black pepper; set a side.
Wash the zucchini, tomatoes, and eggplant well. Cut the zucchini lengthwise into 1/4-inch slices. Cut the tomatoes crosswise into 1/4-inch slices. Rub the inside of a 3 1/2 quart casserole dish with olive oil. Spread 1/4 cup of the blended sauce in the bottom of the dish.
Tope with a layer of eggplant, then a layer of eggplant, then a layer of zucchini. Distribute 1/2 of the onion over the zucchini, then top evenly wth tofu and bread. Top the bread evenly with tomato slices and half of the remaining sauce. Add the remaining sauce evenly over zucchini.
Cover and bake for 45 to 50 minutes, or until the vegetables are tender when pierced with a fork. Remove the lid and allow the casserole to stand at room temperature for 5 to 10 minutes before cutting served hot.
Make 4 servings.
Per Servings; 304 calories, 17 g protein, 54 g carbohydrates, 6 g fat, 0 mg cholesterol, 1103 mg sodium, 13g fiber.
Barley with ginger and broccoli is good for heart health, digestion, eye health, cancer protection
Eggplant contains nasunin, an anti-oxidant shown to protect cell membranes from damage. Tomatoes are rich in lycopene which protects against cancer of stomach, colon, mouth and esophagus. Zucchini is a good source of fiber potassium, and vitamin C, and also contains the carotinoid lutein and zeaxanthin which protect eye health..
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