• Sauce:
• 2-8oz cans no-salt added tomato sauce
• 14 oz. can artichoke hearts, drained
• 6 oz. can no-salt added tomato paste
• 1 Tbs. salt-free Italian herb seasoning
• 2 cloves garlic, finely minced, or 1 tsp bottled minced garlic
• 1 tsp. olive oil
• 1/4 tsp. fennel seeds, crushed (optional)
• 1/8 tsp. freshly ground pepper
• Dash hot pepper sauce
• 1 eggplant, sliced into 3/8-inch rounds (about 1 pound)
• 10 oz. firm reduced-fat tofu, drained
• White of 1 large egg
• 1 C. shredded nonfat or part-skim mozzarella cheese (about 4 oz.)
• 1 Tbs. all-purpose flour
• 1/3 C. grated or shredded Parmesan cheese (about 1 oz)
• 1/3 C. crumbs from French or sourdough bread

In a blender or food processor, blend sauce ingredients for about 30 seconds, or until no lumps remain. Set aside. Preheat broiler. Place eggplant slices on baking sheet; do not overlap. Broil 4 inches from heat, 3 to 4 minutes per side, being careful not to burn the eggplant. Remove eggplant from broiler and let cool. Preheat oven to 350º. Pour liquid from tofu. Drain. Place tofu on a double layer of paper towels. Pat dry. In a blender or food processor, process tofu and egg white until smooth. Set aside. Mix mozzarella with flour to keep cheese from clumping. In an 8 x 11 ½ -inch ovenproof glass casserole dish, layer ingredients; 1/3 sauce, ½ eggplant slices, 1/3 sauce, all the mozzarella, tofu-egg mixture, remaining eggplant slices, remaining sauce, Parmesan cheese, and bread crumbs. Bake, uncovered, for 35 minutes. Let sit for 5 minutes before serving.