Italian Eggplant (Aubergine) Tofu Bake

• 1 medium onion
• 4 garlic cloves
• 2 teaspoons oil
• 1 eggplant, peeled and diced in 1/4 inch cubes
• 1 (8 ounce) can tomato paste
• 1/4 cup water
• 2 teaspoons vegetable bouillon granules
• 3/4 teaspoon italian seasoning
• 1/4 teaspoon garlic powder
• 1 lb tofu, mashed well with a fork
• 3 eggs
• 1 cup grated parmesan cheese

1. Preheat oven to 350 degrees.
2. Saute onion and garlic in oil in a large oven proof skillet over medium heat.
3. Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
4. Bring to a boil.
5. Reduce heat and simmer, covered, for 10 minutes.
6. While eggplant is simmering mix tofu and eggs.
7. When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
8. Sprinkle with grated parmesan cheese.
9. Bake 35 minutes.

onion, garlic, oil, eggplant, tomato paste, water, vegetable bouillon granules, italian seasoning, garlic, eggs, parmesan cheese

Taken from www.food.com/recipe/italian-eggplant-aubergine-tofu-bake-19680 (may not work)