1 large eggplant
2 tsp safflower oil, plus oil for coating pan
1 cup mashed firm tofu
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1/2 cup whole wheat or rye bread crumbs
1 cup thinly sliced onion
1 tsp minced garlic
1 tsp minced fresh basil
1/2 cup thinly sliced green bell pepper
1 cup sliced mushrooms
1 cup grated low-fat mozzarella cheese
1 1/2 cups low-calorie spaghetti sauce


Preheat broiler. Cut eggplant into slices about 1/2 inch thick. Lay on ungreased baking sheet and brush with 1 teaspoon safflower oil. Broil until lightly browned (1 to 2 minutes). Turn slices over, brush with remaining oil, and broil. Set aside. Preheat oven to 375 degrees F.
In a large bowl combine tofu, Parmesan, and parsley. Lightly oil a 9- by 12-inch baking pan and sprinkle with bread crumbs. Arrange sliced eggplant on top of crumbs.
Spoon tofu mixture over eggplant, then top with sliced onion, garlic, basil, bell pepper, and mushrooms. Sprinkle with any remaining bread crumbs and mozzarella. Top with spaghetti sauce.
Bake until well browned (45 to 55 minutes).