Low-Carb Tofu and Eggplant Casserole Recipe

Low-Carb Tofu and Eggplant Casserole Recipe

Jane Estoperez

Servings: 4 servings

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes


  • 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


  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. In a 9×13-inch baking dish, layer the cooked eggplant rounds and top with the cooked tofu mixture.
  5. Pour the marinara sauce over the top of the tofu and spread it out evenly.
  6. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the casserole.
  7. Bake the casserole for 25-30 minutes until the cheese is melted and bubbly.
  8. Serve the casserole hot, garnished with fresh herbs if desired.
  9. 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:

  1. Let the casserole cool to room temperature.
  2. Cover the baking dish with plastic wrap or aluminum foil, sealing it tightly.
  3. 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.

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