|Red onion||1 Large, thinly sliced and separated into rings|
|Eggplant||1 1⁄4 Pound, cut crosswise into 1/2"-thick rounds (1 Medium Sized One)|
|Zucchini||2 Medium, thinly sliced|
|Firm tofu||8 Ounce, crumbled|
|Minced fresh basil||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Low sodium tomato sauce||3 Cup (48 tbs)|
|Hot pepper sauce||1⁄2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Layer the onions, eggplant and zucchini in the bottom of an 11" X 7" baking dish.
Sprinkle the tofu over the vegetables.
Then top with the basil and parsley.
Stir together the tomato sauce and hot-pepper sauce.
Pour over the tofu and vegetables.
Bake at 350Â° for 30 to 40 minutes or until bubbly and the vegetables are tender.
Sprinkle with the cheese