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Eggplant Tofu Casserole

"Just a bit spice makes this eggplant tofu casserole a unique dinner. Plus, the tofu is hidden properly sufficient that even the most important meat eater will find it irresistible. Cheap and simple to throw together: what's no longer to like?"

Ingredients :

1 eggplant, reduce into half-inch slices
2 cups cherry tomatoes, halved
6 ounces extra-firm tofu, cut into strips
half onion, finely chopped
2 tablespoons minced garlic
half cup tomato-primarily based chile sauce (inclusive of El Pato®)
1 tablespoon olive oil, or to taste
salt to flavor
1 cup shredded Cheddar cheese

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

Preheat the oven to 350 tiers F (175 ranges C).
Layer eggplant, tomatoes, tofu, onion, and garlic in a square glass baking pan. Drizzle with chile sauce and olive oil. Salt gently; sprinkle on Cheddar cheese.
Bake in the preheated oven until cheese is bubbly, approximately half-hour.

Notes :

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