Place eggplant on a baking sheet coated with non-stick spray. Broil, close to heat for 8-10 minutes, turning after 5 minutes. Coat a 11" X 13" baking pan with non-stick spray and 1 ½ cups of the pasta sauce.

Cover sauce with eggplant slices; sprinkle feta cheese over eggplant. Add tofu slices and mushrooms. Cover with remaining eggplant and pasta sauce. Sprinkle with grated cheese.

Bake in 375° oven for about 50 minutes, cover with foil for last 10 minutes. Serve with green salad and ciabatti bread.

Note: You can substitute tomato sauce, 1 tablespoon minced garlic, and ½ teaspoon crushed red pepper flakes for the pasta sauce.

Serves: 4 - 6

Italian Baked Tofu

1 pound firm reduced-fat tofu, pressed and drained
1/4 cup Worcestershire sauce
1/4 teaspoon salt, optional
1 tablespoon olive oil
2 cloves (1 teaspoon) garlic, crushed
1 teaspoon dried oregano
non-stick cooking spray

• Rinse tofu under running water. Place a cooling rack with tofu on top of a baking pan. Lay a sheet of wax paper on top of the tofu, then put a small plate on top of the tofu with a heavy weight such as a 48 oz canned food item on top. After 1 hour, turn the tofu over and drain for the another hour.

• Slice tofu into 1/2-inch slices. Use a pastry brush to coat with marinade. Place on baking sheet coated with cooking spray. Bake in 4000 oven for 15 minutes. Tofu is now ready to use.

Recommended Equipment

Cheese Grater - A box cheese grater taken to new heights! This one has a 3-cup, lidded storage container inside the grater to catch food. What a great idea!