Italian Eggplant (Aubergine) Tofu Bake

Ingredients

• 1 medium onion
• 4 garlic cloves
• 2 teaspoons oil
• 1 eggplant, peeled and diced in 1/4 inch cubes

• 1 (8 ounce) can tomato paste
• 1/4 cup water
• 2 teaspoons vegetable bouillon granules
• 3/4 teaspoon italian seasoning
• 1/4 teaspoon garlic powder
• 1 lb tofu, mashed well with a fork
• 3 eggs
• 1 cup grated parmesan cheese

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Saute onion and garlic in oil in a large oven proof skillet over medium heat.

3. 3

   Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.

4. 4

   Bring to a boil.

5. 5

   Reduce heat and simmer, covered, for 10 minutes.

6. 6

   While eggplant is simmering mix tofu and eggs.

7. 7

   When the eggplant has simmered for 10 minutes, stir in the tofu mixture.

8. 8

   Sprinkle with grated parmesan cheese.

9. 9

   Bake 35 minutes.