1 1⁄4 Pound, cut crosswise into 1/2"-thick rounds (1 Medium Sized One)
2 Medium, thinly sliced
8 Ounce, crumbled
Minced fresh basil
1⁄4 Cup (4 tbs)
Minced fresh parsley
Low sodium tomato sauce
3 Cup (48 tbs)
Hot pepper sauce
Grated parmesan cheese
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