8 oz. lasagne noodles
2 cloves garlic, crushed
1 med. onion, chopped
2 tbsp. olive oil
4 tomatoes, skinned and chopped
1/2 c. tomato sauce
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1 lb. soft tofu, crumbled
1 med. eggplant, peeled and cut in 1/4 inch slices
2 tbsp. flour
Dash of pepper
2 tbsp. Parmesan cheese

Cook the lasagne according to package directions. Drain and set aside.

Heat 1 tablespoon of olive oil and saute the onions and garlic until just tender. Add the tomatoes, tomato sauce, basil, oregano and parsley to the onions and garlic and simmer for about 10 to 15 minutes. Coat the eggplant slices in a mixture of the flour and pepper.

Heat the other tablespoon of olive oil in a medium skillet, and pan fry eggplant slices lightly on each side, until just tender. Remove slices as they are done, adding oil as needed and pan frying the remaining slices. Spoon enough sauce into a 9-inch square baking dish to just cover it.

Add a layer of lasagne noodles, top with a layer of crumbled tofu, and cover with sauce. Repeat the layers, ending with sauce. Sprinkle with Parmesan cheese. Cover and bake at 375 degrees for about 30 minutes.