• 2 medium eggplants, about 1 pound each
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 14-ounce can pureed or crushed tomatoes
• 1/4 teaspoon each dried oregano and dried thyme
• Salt and freshly ground pepper to taste

"Custard" topping:

• 16-ounce tub silken tofu
• 1/4 cup grated Parmesan cheese, preferably organic, or Parmesan-style soy cheese
• 1 cup fine whole-grain bread crumbs
• 1 cup grated mozzarella cheese, preferably organic, or mozzarella-style soy cheese.

Preheat the oven to 425 degrees.

Wash the eggplants, trim the stems, and slice crosswise into l/4-inch-thick slices. Line a baking sheet or two, as needed with foil. Oil lightly and sprinkle with water. Arrange the eggplant slices on the sheets so that they're slightly overlapping, and cover with foil. Bake until easily pierced with a fork but not mushy, 10 to 15 minutes. Remove from the oven and uncover.

Turn the oven down to 350 degrees.

Heat the oil in a heavy saucepan. Add the onion and sauté over moderate heat until golden. Remove from the heat. Stir in the tomato puree and herbs, and season with a bit of salt and pepper.

Combine the tofu and Parmesan cheese in the container of a food processor. Process until completely smooth.

Oil a wide, round or square 2-quart casserole dish. Layer the casserole as follows: first, half of the bread crumbs, then half of the tomato mixture, then the eggplant slices in one or two overlapping layers, then the remaining tomato mixture, then the remaining crumbs. Finally, spread the "custard" over the top, evenly and gently, using a cake spatula, and finish with the grated cheese. Bake for 30 to 35 minutes, or until the top is touched with light-brown spots. Let stand 10 minutes, then cut into wedges or squares to serve.