Layered Eggplant Casserole

Layered Eggplant Casserole

3-4 medium tomatoes, sliced
1 large eggplant
1 cup mushrooms
1 cup firm tofu
1/2 tsp salt
1/2 tsp pepper
2 tsp. parsley
Slice all the veggies; eggplant, tomatoes, and muchrooms. Now, very lightly grease a casserole dish and lay half of the sliced eggplant along the bottom.

In a separate bowl, Mash the tofu and then mix the seasonings into the tofu

Now spread the tofu mixture over top of the layer of sliced eggplant. Then layer each vegetable over the top of the tofu layer in this order: Mushrooms. other half of the sliced eggplant and top with the tomatoes.
Add a little salt and pepper to taste over the top. Let stand for 15 minutes.

Cover with aluminum foil and bake at 350 degrees for 30 minutes, or until baked as preferred.

4 servings. Per serving: 107 calories, 3.25 gm fat, 10.25 net carbs.