BAKED EGGPLANT AND TOFU

6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
1 large onion, sliced
1 head garlic left whole
1 12 ounce tub tofu, sliced - 3 grams fat per 4 ounce serving

I put all this onto a big sheet of foil, eliminates clean-up doncha 
know.  I sprinkled some lemon pepper on the tofu slices.

I baked all this in a 400F oven for about 40 minutes, everything looked 
well roasted by then.

I boiled 1 pound whole wheat spaghetti
 added all the veggies, including the garlic, squeezed out

dressed with about 1 1/2 cup canned crushed tomatoes and 1/3 cup 
tarragon wine vinegar.