Zucchini Eggplant Bake

The eggplant "made" this dish.  In the future, I may use more basil.

Ingredients:

1 cup cubed and peeled eggplant

1/2 cup sliced tomato

1/2 cup sliced zucchini

1 ounce firm tofu

1/4 tsp oregano

3 leaves of basil

Salt to taste

Cheese of choice

Directions:

Sautée the eggplant with s bit of oil and oregano. Put in a baking dish and top with the cheese.  Top this with alternating layers of tomato and zucchini. Last layer is the sliced tofu.  Three leaves of basil to finish up. Bake at 425 for 25 minutes.