Eggplant Lasagna (kind of)

There isn't actually lasagna in this... but lack of a better term....
I kind of made this up as I went along.  Basically, opened my fridge and looked to see what was expired/going bad so I could make something quick and not have to waste a lot of food.  The great thing about this recipe is that minus the cheese... it's really  healthy!

Ingredients:
1 Eggplant
1 container silken tofu
1 jalapeno
1/2 green pepper or a full one julienned (optional)
1 small onion julienned (optional)
6-7 baby portabella mushrooms sliced (optional, or can be the white mushrooms as well)
salt
black pepper
4-5 cloves garlic
cheddar cheese
mozarella cheese
basil
Spaghetti sauce (any type will do)
olive oil

Prepare eggplant:
Slice 1/4"-1/2" inch.  Spread on paper towels and sprinkle salt to extract bitter taste.  Let sit for 20 minutes then pat dry.  Pre heat oven to 350 F.

In a blender, blend tofu, jalapeno and garlic.  Mix in chopped basil, cheddar cheese, salt, pepper.
Sautee onions, green pepper and mushroom in olive oil for 7-8 minutes on low-medium heat.  Add tofu mixture and heat up for 5-7 additional minutes.

 Brush olive oil in a baking dish (optional).  Place slices of eggplant on bottom until covered. Layer with tofu mixture.  Add another layer of eggplant and tofu, repeat until finished.  On top layer, spread Spaghetti sauce.  Cover with mozarella cheese.
Bake for ~ 40 minutes.

Delicious!

I have a picture of this somewhere... I will update this post when I find the picture...