No-fry eggplant parmesan

Preheat oven to 400 deg F.  Slice

2 eggplants

into slices 1/8 inch thick.  Dredge both sides of each slice in flour, then

place on cookie sheet lined with foil.  (You will need about 3 sheets.)  Sprinkle with salt and put in oven.  Forget.

Slice 1 onion and mince
4 cloves of garlic.

Saute, then add 3 diced tomatoes and an additional can of tomatoes.  Season with

salt,
parsely,
oregano, and
basil. 

Simmer, then mash with potato masher.  Let cool.
Mash

1 package tofu with
1/2 t salt,
1/2 t onion powder,
1/2 t msg,
parsely,
chives, and
yeast flakes.

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.