Eggplant Zucchini Casserole

(2 votes)

1 large eggplant, peeled and cut into 1/8 to 1/4 inch circles
2 large zucchini, peeled and cut into 1/8 to 1/4 inch circles
1 fresh tomato, sliced
1 package firm tofu, sliced
6 slices whole wheat bread
1 onion, diced
1 jar spaghetti sauce

Preheat oven to 350.

Spray 9 x 13 pan with cooking spray. Layer 1/2 eggplant slices on bottom of pan, then ½ of onion, then 1/2 zucchini slices. Place the 6 slices of bread next followed by the tofu slices and rest of onion. Place the tomato slices on top of tofu and finish off with eggplant and zucchini.

Top with spaghetti sauce.

Serves 6


I'm sorry, but this is not a tasty recipe. If anyone else is going to try it, I recommend using either stale bread or lasagna noodles instead of the bread. Also, I recommend purging the eggplant with salt on both sides first so it doesn't turn out tough and bitter tasting. Also, marinating the tofu or crumbling it would be a good touch. Spices would be good also, like oregano, basil, sage, or something. Garlic should be an essential, and both the garlic and the onion should be sauteed before adding to the caserole. I found it to be almost inedible when following the recipe.
Matthaus, Portland, OR

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