2 med. eggplants
1/4 c. sesame seeds
About 4 tbsp. oil for frying and greasing casserole
16 oz. spaghetti sauce
1/4 c. Mozzarella cheese
1 c. whole wheat bread crumbs
3 eggs
20 oz. (about 5 cakes) tofu, cut into 1/4 inch slices
1 c. grated Parmesan cheese

Preheat oven to 375 degrees. Peel the eggplant and cut into slices 1/2- inch thick. Prepare the breading mixture by mixing together the bread crumbs and the sesame seeds on flat plate. In a wide bowl, beat the eggs. Dip the slices of eggplant into the egg mixture, then dredge in the breading. Tap to remove excess breading. Heat about 2 tablespoons of oil in a skillet and fry the breaded eggplant until browned on one side; then turn and brown the other side. Arrange in a greased casserole just to cover the bottom. Cover eggplant layer with layers of tofu, spaghetti sauce, Parmesan, then Mozzarella cheese. Continue layering until ingredients are used.