Noodle-less Lasagna

Things are a little crazy: my next exam, on financial math and derivatives markets, is coming up in August. Preparation is of an intensity similar to an athlete (like a bodybuilder!) gearing up for a contest; memorization of formulas and graphs during every spare moment, 3 hour practice exams simulating the real thing at least three times a week, working 30 problems a day, maintaining a positive mindset, buying a spare calculator...it just wouldn't make for an interesting montage set to inspirational music.

Anyway, for dinner the other night I made a lasagna without noodles, kind of a combination of eggplant parmesan and, well, lasagna.

Eggplant Parmesagna

Ingredients list:

• eggplant
• 1/2 lb frozen or fresh broccoli
• 1 pckg firm tofu
• 1/2 pckg soft tofu
• jar of no salt, low fat tomato sauce
• 1/4 cup nutritional yeast (optional)
  
• oregano, pepper, salt replacer

1. Slice eggplant into thin disks and arrange on baking sheets. Bake at 350 for around 20 minutes. Meanwhile, steam broccoli til crisp but tender.
   
2. Mash up tofu with a potato masher. Add 1/4 cup nutritional yeast (found in bulk bins at Ellwoods or Ukrops). It's optional, but it imparts a cheesy flavor and is rich in B vitamins. Add oregano and other spices
   
3. Finely chop broccoli and add to tofu mixture.
   
4. Pour sauce on bottom of pan (I used a crockpot dish because I have no 9x13 baking dish). Arrange eggplant slices in a layer to cover. Spread some of the tofu mixture on top. Layer with more eggplant. Pour sauce over that
5. Repeat until all used up.
6. Cover with foil and bake at 400 for 45 minutes, then remove foil and back for an additional 15 minutes.

Served with 1/2 lb steamed green beans and 2 big bowls of hearts of palm salad apiece.