Roasted Eggplant and Zucchini Parmesan

This is another recipe from Cathe Olson's The Vegetarian Mother's Cookbook. It was a lot wetter than I expected after it baked but it was tasty. It consisted of eggplant, zucchini, tofu, parsley,

mozzarella & parmesan. The Marinara Sauce I made came from the same book and consisted of an tomato sauce, onion, garlic, a carrot, basil, oregano, and parsley. The sauce was very flavorful and I will use it again for other dishes.