Layered Eggplant, Zucchini, Tofu and Tomato Casserole

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I found this recipe and followed it but added Tofu, mushrooms, kale, spinach veggie mozzarella cheese (only 1/2-1C for entire casserole), walnuts and didn't use as much oil.

http://www.foodandwine.com/recipes/layered-eggplant-zucchini-and-tomato-casserole

I use 1/4 of a yellow onion, 2 garlic gloves and started to cook them in a pan.

Add the following to the pan...

1/4 of package, extra firm Tofu, drain and dry, crumble into onion mixture in pan.

2 portobello mushrooms and about 1/4 of package of regular mushrooms. Diced and added to pan.

Once onions were slightly cooked, I added...

1 Can Diced tomatoes with Italian seasoning.

1 carton of Grape tomatoes

5 dashes of dried basil

5 dashes of Trader Joe's 21 Seasoning.

Cover and let boil until the tomatoes burst.

Once tomatoes burst, turn off heat,  smash entire pan with smasher.

Layer like recipe calls for. I layered mine the following way...

Eggplant, Kale, Very little Veggie cheese, Zucchini, Tomato mixture, Eggplant, spinach, very little Veggie cheese, Tomato mixture and little more veggie cheese. Topped with a mixture of Brown Rice Bread Crumbs and Whole Wheat Panko Bread Crumbs. Added some chopped walnuts on top too!
Bake 375 for 20 minutes and let stand for 5 minutes.

Enjoy!