Italian Eggplant (Aubergine) Tofu Bake

• medium onion↗1
• garlic cloves↗4
• oil2 teaspoons
• eggplant↗1

  peeled and diced in 1/4 inch cubes

• tomato paste↗1 can

  (8 ounce)

• water↗1⁄4 cup
• vegetable bouillon granules↗2 teaspoons
• italian seasoning↗3⁄4 teaspoon
• garlic powder↗1⁄4 teaspoon
• tofu↗1 lb

  mashed well with a fork

• eggs↗3
• grated parmesan cheese1 cup

Step-by-step instructions

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.