Eggplant Zucchini Casserole
cooking spray, as needed
1 large eggplant, peeled cut into 1/8 to 1/4" circles, divided
2 large zucchini, sliced, divided
1 onion, diced, divided
6 slices whole wheat bread
1 pound firm tofu, sliced
1 fresh tomato, sliced
1 (24 ounce) jar spaghetti sauce
1. Preheat oven to 350 degrees F. Spray 9 x 13" pan with cooking spray. Layer 1/2 eggplant slices on bottom of pan, then 1/2 zucchini slices, and 1/2 onion.
2. Place the 6 slices vegan bread in, next followed by the tofu slices and rest of onion. Place the tomato slices on top of onion, and finish off with rest of eggplant and zucchini. Top with tomato sauce.
3. Bake 50 minutes.
This is a comfy dish on a cold day, and very lowfat too!
Source of recipe: Adaptation from a recipe I read somewhere.