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 pepper. Cook over medium heat for 4–6 minutes, stirring. Set aside.

Cut the eggplant in half lengthwise and score a crosshatch pattern into the flesh. Place the two halves on a baking sheet, flesh side up. Season with salt and pepper and drizzle with olive oil. Bake at 350°F for 25 minutes.

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

When the eggplant is ready, add the halves to the skillet with the tomato sauce, flesh side up. Keep the oven at the same temperature. Arrange the sun-dried tomato pieces on top of the eggplant. Add the tofu and fresh tomatoes. Spread the mozzarella over top and bake for about 5 minutes, or until the cheese is melted.

To serve, top with arugula, parmesan, pumpkin seeds and a drizzle of olive oil.