Eggplant Parmigiana

Eggplant Parmigiana
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (14 ounces) artichoke hearts, drained
1 can (6 ounces) no-salt-added tomato paste
1 tablespoon salt-free Italian herb seasoning
2 cloves garlic, finely minced, or 1 teaspoon bottled minced garlic
1 teaspoon olive oil
1/4 teaspoon fennel seeds, crushed (optional)
1/8 teaspoon freshly ground pepper
Dash hot pepper sauce
1 eggplant, sliced into Ø-inch-thick rounds (about 1 pound)
10 ounces firm reduced-fat tofu, drained
White of 1 large egg
1 cup shredded nonfat or part-skim mozzarella cheese (about 4 ounces)
1 tablespoon all-purpose flour
1/3 cup grated or shredded parmesan cheese (about 1 ounce)
1/3 cup crumbs from French or sourdough breadIn a blender or food processor, blend the tomato sauce, artichoke, tomato paste, Italian seasoning, garlic, olive oil, fennel seeds, pepper and pepper sauce for about 30 seconds, or until no lumps remain. Set aside.Preheat broiler. Place eggplant slices on baking sheet; do not overlap. Broil 4 inches from heat, 3 to 4 minutes per side, being careful not to burn the eggplant. Remove eggplant from broiler and let cool.Heat oven to 350 degrees.Pour liquid from tofu. Drain. Place tofu on a double layer of paper towels. Pat dry. In a blender or food processor, process tofu and egg white until smooth. Set aside.Mix mozzarella with flour to keep cheese from clumping.In an 8-by-11-by-2-inch ovenproof glass casserole dish, layer ingredients: 1/3 sauce, 1/2 eggplant slices, 1/3 sauce, all the mozzarella, tofu-egg mixture, remaining eggplant slices, remaining sauce, parmesan cheese and bread crumbs.Bake, uncovered, for 35 minutes. Let sit for 5 minutes before serving.Serves six.Nutrition values per serving: 157 calories, 2 g fat, 23 g carbohydrates, 15 g protein, 0 mg cholesterol, 345 mg sodium.
"American Heart Association Low-Fat, Low-Cholesterol Cookbook" (1997 Times Books)