Eggplant Tofu Parmesan

Preheat oven to 400°F.

Wash and slice baby eggplants in 1⁄2-1 inch rounds.

Spread 4-6 tbsp canola oil on a baking sheet.

Place bread crumbs and oat bran into a shallow bowl or plate.

Dip each eggplant slice, one at a time, into canola oil (light coating) and then into breadcrumb mix.

Put another 1-2 tbsp canola oil onto the pan to continue this process with the 2nd and 3rd sliced eggplant.

Place the baking sheet of eggplant into the oven for 15-20 mins, test the eggplant with a fork for tenderness. You want them nice and soft.

Slice the brick of tofu in half and then into 1⁄2 - 1 inch cubes (approx. 6 slices from 1 brick).

Perform step 3 with the tofu but you will only need about 1 tbsp of canola oil.

Place tofu on a baking sheet (can be same one used for the eggplant once it is done) and bake for 10 mins.

In an oven-safe lasagna dish (~9 inch length), spread about 1 cup tomato sauce to coat the bottom of the dish.

Spread a layer of the cooked eggplant, add 1 tsp of tomato sauce onto the tofu, then add a final layer of eggplant with 1 tsp of tomato sauce on each.

Spread the tomato sauce on top to make an even coating (add more tomato sauce if needed). Then top with 1-2 tbsp grated parmesan cheese if you like.

Bake for 10-15 mins. For a little crisp on top, you can broil the dish for 2-3 mins at the end.