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Eggplant Parmigiana

olive oil
1 lg eggplant
3-4 eggs, beaten
Italian bread crumbs
4-6 ounce firm tofu, diced into small squares
1 medium onion, diced
3-4 cloves garlic
2 bay leaves
1 1/2 cups sliced mushrooms
3/4 cup diced celery
16 ounce tomato sauce
16 ounce whole tomatoes, mashed with juice
4 ounce tomato paste
basil, to taste
oregano, to taste
6 ounce ricotta cheese
1 pound Mozzarella
1/4 cup grated Parmesan cheeses

Cut eggplant into 1/4 " thick slices. Dip in egg batter and then
Italian bread crumbs. Brown in frying pan. Set aside. Saute a few
minutes alone the tofu and onion. Add garlic, bay leaves, mushrooms
and celery and saute. Add tomato sauce, tomatoes, tomato paste,
basil, and oregano.

Simmer 15 minutes or so. Layer a 9x13 baking pan with fried
eggplant, sauce, ricotta cheese, and Mozzarella cheese until all
ingredients are used. Top with Mozzarella sprinkled with grated
Parmesan. Bake at 400 degrees about 1 hour, until the cheese is
melted and browning.

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