Eggplant and Tofu with Brown Rice

[tiredturkey]

We are not officially vegetarian or vegan for ethical reasons but we love veggies and eat a lot of vegetarian or vegan meals because they're yummy.

Preheat oven to 350

1. Slice one globe eggplant (or several Oriental eggplants) into 1/2 inch slices; layer in 9 x 13 baking dish
2. Cut 1/2 thick slices of extra-firm tofu and pat dry. Sear in skillet or on grill until nicely browned. Arrange over and around eggplant.
3. Drizzle everything with olive oil, season with salt, pepper and whatever herbs you love. I usually go for an Italian flair with oregano, rosemary, parsley, etc. Top with a can of fire-roasted tomatoes including their juice (use the ones with garlic or green chiles if you like)
3. Bake until eggplant is tender, about 30-45 minutes depending on the eggplant.
4. Serve with brown rice to sop up the good juices.

This is also good without the tofu if you aren't a fan or don't have any on hand. Or sub in whole-wheat pasta for the rice.