1/4 C. (1 ounce) grated parmesan and Romano cheese blend

1 T. dried whole grain bread crumbs

2 tsp. minced garlic

3/4 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. ground black pepper

1 1/4 pounds japanese or italian eggplant, cut into 1/4″-thick slices

4 ounces (one-quarter block) firm tofu, cut into 1/4″ pieces, patted dry

1 C. canned diced tomatoes

2 T. olive oil, preferably extra virgin

 

Preheat the oven to 375°F. Coat a 12″ x 8″ baking dish with vegetable oil spray. On a sheet of waxed paper, combine the cheese, bread crumbs, garlic, oregano, salt, and pepper. Dip both sides of the eggplant slices into the mixture. Shake off any excess. Arrange in slightly overlapping rows in the pan. Scatter on the tofu, tomatoes (with juice), and the remaining crumb mixture. Drizzle with the oil. Bake for about 45 minutes, or until the eggplant is tender when pierced with a knife. If desired, broil 6″ from the heat source for 2 to 3 minutes, or until browned on top.

 

Yield: 4 servings

Calories: 187

Fat: 11g

Fiber: 6g