Servings: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients
- 1 large Eggplant, sliced into rounds
- 1 block of Firm tofu, drained and crumbled
- 1/2 cup Marinara sauce
- 1/2 cup Shredded mozzarella cheese
- 1/4 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- Salt and pepper to taste
- 1 tablespoon Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium-high heat. Add the eggplant rounds and cook for 2-3 minutes on each side, until lightly browned. Remove from the skillet and set aside.
- Add the crumbled tofu, garlic, oregano, basil, salt, and pepper in the same skillet. Cook for 5-7 minutes, occasionally stirring, until the tofu is lightly browned and the seasonings are fragrant.
- In a 9×13-inch baking dish, layer the cooked eggplant rounds and top with the cooked tofu mixture.
- Pour the marinara sauce over the top of the tofu and spread it out evenly.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the casserole.
- Bake the casserole for 25-30 minutes until the cheese is melted and bubbly.
- Serve the casserole hot, garnished with fresh herbs if desired.
- Enjoy your delicious low-carb tofu and eggplant casserole!
Nutrition Facts
Serving size: 1/4 of the casserole
Calories: 223 kcal
Total Fat: 14g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 20 mg
Sodium: 524 mg
Total Carbohydrates: 12g
Dietary Fiber: 5g
Sugars: 7g
Protein: 16g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Tofu and Eggplant Casserole
To store the low-carb tofu and eggplant casserole, follow these steps:
- Let the casserole cool to room temperature.
- Cover the baking dish with plastic wrap or aluminum foil, sealing it tightly.
- Place the covered baking dish in the refrigerator.
The casserole will be kept in the refrigerator for 3-4 days. To reheat the soup, remove the plastic wrap or aluminum foil and place the baking dish in a preheated oven at 350°F (175°C) for 15-20 minutes until heated.
Alternatively, you can also reheat individual servings of the casserole in the microwave. Transfer a serving to a microwave-safe dish and heat on high for 1-2 minutes or until heated through.
