Preheat oven to 400 deg F. Slice
into slices 1/8 inch thick. Dredge both sides of each slice in flour, then
Slice 1 onion and mince
4 cloves of garlic.
Saute, then add 3 diced tomatoes and an additional can of tomatoes. Season with
Simmer, then mash with potato masher. Let cool.
1 package tofu with
1/2 t salt,
1/2 t onion powder,
1/2 t msg,
Remember the eggplant -- it should be browned and crispy -- remove from oven. Reduce temperature to 350 deg F. Layer eggplant, tofu mix, sauce, and nondairy mozzerella substitute in a glass baking dish. Bake about 20 minutes, or until bubbling.