Stuffed Eggplant with Tomato Sauce, Mozzarella & Tofu

Crumble the tofu.

Heat an oiled non-stick skillet and add the tofu pieces. Add the salted herbs and the pepper. Cook over medium heat for 4–6 minutes stirring. Set aside.

Cut eggplant in half lengthwise and Cut a crosshatch pattern in the flesh. Place the two halves in a baking sheet, flesh side up. Season with salt and pepper and for a dricezle of olive oil. Bake at 350°Fin the oven for 25 minutes.

Meanwhile, in a skillet ovenproof, sweat the French shallots 3 minutes with a dricezle of olive oil and add garlic over medium heat. Sauté for 1 to 2 minutes. Add the tomato sauce and reduce to low heat.

When eggplant is ready, add the halves in the skillet with tomato sauce, the flesh still flesh side up. Meanwhile, keep the oven to the same temperature. Add the pieces sun-dried tomatoes on eggplant. Add then the tofu and the tomatoes. Spread the mozzarella and Bake about 5 minutes or until the cheese is melted.

To serve, add the arugula, parmesan, pumpkin seeds and a dricezle of olive oil.