• 2 medium eggplants (~ 2-1/2 # total)
• 4 small zucchini (~ 1 # total)
• 1 Tbs. olive oil
• 10 oz. firm tofu, rinsed and drained
• 1-1/2 cups low-fat cottage cheese (I use organic)
• 1-1/2 cups shredded low-fat mozzarella cheese (I use organic or soy cheese)
• 1 cup cooked brown rice
• 1/2 tsp. fennel seeds, crushed
• 1/2 tsp. crushed red pepper flakes
• 2-1/2 cups purchased reduced fat spaghetti sauce (make sure it has only olive oil for its fat content)
• 2 Tbs. grated parmesan cheese (I use grated soy parmesan cheese)

Directions:

• Cut unpeeled eggplants crosswise into 1/2 inch slices; cut zucchini lengthwise into 1/4 inch slices. Brush 3 shallow 10 x 15 inch baking pans with oil; arrange vegetable slices in a single layer in pans.
• Bake in a 400'F oven for 15 minutes; then turn vegetables over and continue to bake until tinged with brown (about 15 more minutes).
• Meanwhile, slice tofu; place between paper towels and press gently to release excess liquid. Place tofu in a medium-sized bowl and mash well.
• Mix in cottage cheese, mozzarella cheese, rice, fennel seeds, and red pepper flakes.
• Spread 1/2 cup of the sauce in a 9 x 13 inch baking pan. Top evenly with half each of the eggplant, zucchini, and tofu mixture; spread with 1 cup more sauce. Repeat layers.
• Sprinkle with Parmesan cheese. Bake in a 400'F oven until heated through (about 45 minutes). Let stand for about 10 minutes before serving

Makes 8 servings.