Italian

Low-Fat Eggplant Casserole is for Dinner.

Low-Fat Eggplant Casserole takes several minutes to prepare.

Low-Fat Eggplant Casserole takes several minutes to cook.

Low-Fat Eggplant Casserole makes 6 servings.

The ingredients for Low-Fat Eggplant Casserole are:

2 large eggplants cut in lengthwise slices
2 red peppers
2 green peppers
1 bunch fresh basil, washed and pat dried
2 medium onions, sliced thin
2 cups white mushrooms, sliced
1 26 oz, jar Fat Free pasta sauce
1 package EXTRA FIRM tofu, drained well and cut in 1/4" thick
slices
1/2 Cup freshly grated Parmesean cheese
"Spike" Seasoning
Canola oil cooking spray

Here is how you make Low-Fat Eggplant Casserole:

1.) Preheat oven to 350 degrees.2.) Roast eggplant slices by putting them directly over the flame on a gas stove for 30 seconds per side. (If you don't have one, use the broiler on high in your oven.)3.) Roast whole peppers over a gas flame until they are completely charred on all sides, then place them in a closed paper bag to steam for 10 minutes. Remove from bag, peel off charred skins, seed and cut in large slices. (OR cut peppers in half, seed. Put under broiler until charred -- I skip the steaming step-- and use a spoon to take off skin)4.) Saute onions in a non-stick pan sprayed lightly with canola oil until transparent. Add mushrooms and saute lightly. Drain off liquid and set aside.5.) Coursely chop basil.5.) To assemble casserole, simply take a large, deep casserole dish ( a long rectangular lasagna pan also works just watch cook time) spray with canola spray. Start by spooning some pasta sauce onto the bottom of the casserole dish. Put down one layer of eggplant, then peppers, mushrooms and onions, fresh basil and tofu. Sprinkle with Spike and Parmesan cheese. Cover with pasta sauce and repeat this process one more time ending with pasta sauce and a final sprinkling of Parmesan.7.) Bake in a 350 degree oven uncovered for approx. 45 min to 1 hr until bubbly (Check after 30 min and reduce heat if necessary.) Remove from heat, let stand for 10 minutes and serve with a fresh green salad. Matures great overnight!Serves approx. 4-6 people (6 for correct calories)Number of Servings: 6Recipe submitted by SparkPeople user TULIPLOVE.

The nutritional information for Low-Fat Eggplant Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 272.9

• Total Fat: 11.6 g
• Cholesterol: 6.6 mg
• Sodium: 692.2 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 9.7 g
• Protein: 16.8 g

Low-Fat Eggplant Casserole is Italian cuisine.

The dietary needs meet for Low-Fat Eggplant Casserole is Vegetarian