eggplant no pasta lasanga

•2 medium or 1 very large eggplant (you can use zucchini instead)
•10 oz frozen chopped spinach, thawed and squeezed dry (or fresh)
•1 lb tofu (regular, not silken)
•2 tbsp nutritional yeast
•2 tsp oregano
•2 cloves garlic
•1 cup of fresh basil
•1 tsp. salt
1 TB Corn starch
•dash cayenne pepper
•1 26-oz jar of spaghetti sauce,

Cut each eggplant/ zuccini lengthwise into 1/4-inch slices and bake for about 5 minutes on each side
i also spiced up the sauce by adding 1/4 cup diced onion, 2 garlic cloves, seasoning salt, and some chopped mushrooms.

preheat the oven to 375 degrees. Place the tofu,thawed spinach, basil, oregano, salt and corn starch into a food processor and process until smooth (or a blender)

Spread a thin layer of the sauce in the bottom of a 9X11-inch pan (spraying the pan first with non-stick spray will help prevent sticking). Place a layer of eggplant over the sauce, covering the entire bottom of the pan. Spread half of the tofu mixture on the eggplant. Cover with another layer of eggplant and then spread the remaining tofu mixture over it. Top with a final layer of eggplant, and pour the remaining sauce over this. Cover with foil and bake for 20 minutes; remove the foil, add some brewers yeast and a little parmesean and bake for 10-20 more minutes, until eggplant is tender. Remove from the oven and allow to cool for 10 minutes before serving.