Name: Baked Eggplant and Tofu
Ingredients: 6 Japanese eggplants, cut into 1/2 to 3/4 inch slices; 1 large onion, sliced; 1 entire bulb garlic; 12 ounce tub tofu, sliced; 1 pound whole wheat spaghetti; 1 1/2 cup canned crushed tomatoes; 1/3 cup tarragon wine vinegar

Baked Eggplant and Tofu

Ingredients

6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
1 large onion, sliced
1 entire bulb garlic
12 ounces tub tofu, sliced
1 pound whole wheat spaghetti
1 1/2 cup canned crushed tomatoes
1/3 cup tarragon wine vinegar

Instructions

Put eggplant, onion, garlic and tofu onto a sheet of foil. Sprinkle some lemon pepper on the tofu slices. Bake in a 400F oven for about 40 minutes. Cook spaghetti. Add the veggies, including the garlic, squeezed out. Dressed with crushed tomatoes and tarragon wine vinegar and serve.