Towering Tofu Lasagna with Eggplant and Zucchini

• 1 block firm tofu
• 6 slices eggplant (about 1 small or 1/2 larger one)
• 6 slices zucchini (about 1 small or half-ish a large one)
• 1 large tomato
• 2 Tbsp vegetable oil, plus more if needed
• 1 Tbsp dried Italian herbs
• 2 cups tomato sauce
• 1/2 Tbsp fresh ginger, minced (optional)
• 1 handful mozzarella or other melty cheese

1. Wrap tofu in a paper towel and microwave for 1-2 minutes.
2. Discard paper towel and cut into 8 equally thick slices.
3. Slice zucchini and eggplant into into round slices 1/2 inch or 1 cm thick.
4. Cut the tomato into thinner thin slices.
5. Heat about 2 Tbsp oil in a frying pan on medium.
6. Lightly fry tofu, eggplant and zucchini slices on both sides until a little browned/a little softened, then sprinkle with salt, pepper and herbs.
7. Add more oil to frying pan if things start to stick.
8. Eggplant tends to need more oil than other things.
9. Grease a gratin or baking dish with a bit of vegetable oil, and pour in about 1/3 of the tomato sauce.
10. Lay down 4 slices of tofu as the bottom layer with zucchini layer on top of that.
11. Pour over another 1/3 of the sauce.
12. Sprinkle in some fresh ginger here if using.
13. On top of that, add layer of eggplant & remaining tofu slices.
14. Pour over remaining sauce.
15. Sprinkle cheese evenly over the lasagna.
16. Lastly, lay the slices of tomato over top.
17. Place in toaster oven or top rack of oven and turn on broil setting.
18. Cook until the cheese melts and slightly browns.
19. I think I baked mine a bit too brown here, but YUM!

eggplant, zucchini, tomato, vegetable oil, italian herbs, tomato sauce, fresh ginger, handful mozzarella

Taken from cookpad.com/us/recipes/234928-towering-tofu-lasagna-with-eggplant-and-zucchini (may not work)