Eggplant Moussaka

• 2 eggplants mediums, abt 1 lb ea
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1 can crushed tomatoes or pureed, 14 oz
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• salt to taste
• freshly ground black pepper to taste
• 16 ounces silken tofu
• 1 cup grated Parmesan cheese preferably organic
• Parmesan
• soy cheese
• 1 cup bread crumbs fine whole-grain
• 1 cup mozzarella cheese grated, preferably organic
• mozzarella
• soy cheese

1. Preheat the oven to 425 degrees.
2. Wash the eggplants, trim the stems, and slice crosswise into l/4-inch-thick slices. Line a baking sheet or two, as needed with foil. Oil lightly and sprinkle with water. Arrange the eggplant slices on the sheets so that they're slightly overlapping, and cover with foil. Bake until easily pierced with a fork but not mushy, 10 to 15 minutes. Remove from the oven and uncover.
3. Turn the oven down to 350 degrees.
4. Heat the oil in a heavy saucepan. Add the onion and saute over moderate heat until golden. Remove from the heat. Stir in the tomato puree and herbs, and season with a bit of salt and pepper.
5. Combine the tofu and Parmesan cheese in the container of a food processor. Process until completely smooth.
6. Oil a wide, round or square 2-quart casserole dish. Layer the casserole as follows: first, half of the bread crumbs, then half of the tomato mixture, then the eggplant slices in one or two overlapping layers, then the remaining tomato mixture, then the remaining crumbs. Finally, spread the "custard" over the top, evenly and gently, using a cake spatula, and finish with the grated cheese.
7. Bake for 30 to 35 minutes, or until the top is touched with light-brown spots. Let stand 10 minutes, then cut into wedges or squares to serve.

eggplants, olive oil, onion, tomatoes, oregano, thyme, salt, freshly ground black pepper, silken, parmesan cheese, parmesan, soy cheese, bread crumbs, mozzarella cheese, mozzarella, soy cheese

Taken from www.yummly.com/recipe/Eggplant-Moussaka-1654558 (may not work)