Easy Eggplant Parmigiana

• 1 large eggplant
• 1 c. breadcrumbs
• 2 to 3 eggs
• 1 pkg. firm tofu
• 2 c. Mozzarella cheese, shredded
• Classico spicy red pepper tomato sauce (32 oz. jar)
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 Tbsp. garlic powder
• olive oil (for cooking)

1. Peel and wash the eggplant.
2. Preheat oven to 350u0b0.
3. Slice the eggplant sideways so that you come out with 12 to 15 "patties". Cut more if you want thinner slices, fewer if you want thicker slices.
4. Break open the eggs and beat.
5. Dip the eggplant "patties" into the egg.
6. Pour breadcrumbs into a separate bowl.
7. Dip eggplant with egg into bread crumbs.
8. Brown the patties in the olive oil. Burner should be high to medium-high.
9. Eggplant does not have to be cooked through just browned.
10. Cover the bottom of a Pyrex baking dish with eggplant patties.

eggplant, breadcrumbs, eggs, firm tofu, mozzarella cheese, red pepper, basil, oregano, garlic powder, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=131096 (may not work)