Ratatouille Gratin

Ingredients :
Cooking Spray
8 oz. firm tofu
1 tsp. dried oregano
3 garlic cloves, divided
1/4 cup grated Parmesan cheese
1/2 cup whole- wheat bread crumbs
2 cups diced eggplant, in 1 inch cubes
1 large beefsteak-type tomato, cut into 10 wedges
2 Tbsp. chopped fresh basil or 1 tsp. dried
Salt and ground black pepper, to taste
Pinch of crushed red pepper flakes (optional)
1 Tbsp. plus 1 tsp. extra virgin olive oil, divided
1 medium onion, halved and cut lengthwise into 1/2 inch crescents
1 medium red bell pepper, seeded and cut into 1 inch squares
1 medium zucchini, cut into ¾ inch slices
Directions :
1. Preheat oven to 400 degrees. Coat an 8-inch square baking dish with cooking spray and set aside.
2. Heat 1 tablespoon of oil in medium skillet over medium-high heat. Sauté onions until translucent, 4 minutes. Add two-thirds of garlic, eggplant, red pepper and zucchini, and cook, stirring, until vegetables look moist, 1 minute. Add tomato and basil. Cover, reduce heat and simmer until vegetables are tender but not soft, 15 minutes, stirring occasionally. If pan looks dry, pour in 1/4 cup water. Season vegetables to taste with salt and pepper. Spoon into prepared baking dish.
3. While vegetables cook, cube tofu. Spread on a double layer of paper towels, top with another sheet, and press firmly to soak up as much moisture as possible from tofu. Crumble tofu until it resembles finely crumbled feta cheese.
4. Place tofu in mixing bowl. Add remaining 1 teaspoon oil, bread, crumbs, cheese, oregano, red pepper, garlic and a pinch salt and pepper. Using a fork, combine all ingredients. Sprinkle topping in even layer over vegetables.
5. Bake uncovered, until topping is golden and feels dry and crisp to the touch, 20-25 minutes. Let stand 15 to 30 minutes, and serve hot or warm.
Makes 5 Servings .
Per serving : 170 calories, 8 g fat (1.5 g saturated fat), 16 g carbohydrate, 9 g protein, 3 g dietary fiber, 250 mg sodium.