"I was inspired to try this after watching Food Network make eggplant parmigiana. Eggplant isn't in season so I couldn't find it at the grocery store. I decided to try extra-firm tofu. It worked great!"
Drain water from tofu and place on three layers of paper towels, place cutting board over tofu and place the two large cans of tomatoes on top for 30 mins. Remove, slice into 1/4 inch planks and freeze for 20 mins.
In large pot, drizzle with olive oil and saute onions and garlic until onion is translucent. Add both cans of tomatoes, and italian seasoning. Drizzle more olive oil if you like for extra flavor. Simmer (lid off), stirring occasionally while doing next steps.
Heat approx 1/2 C vegetable oil in large frying pan over medium high heat. Whisk egg in small bowl. Dredge tofu in egg, then press into bread crumbs. Fry until golden on both sides. Place on towels to drain. Repeat until all tofu is done. Preheat oven to 375. In 9"x13" casserole dish, ladle enough sauce to cover the bottom of the dish. Add layer of tofu slices, then sauce to cover, then a handfull of cheese. Repeat steps, and top with remaining cheese. Bake for 30 mins or until cheese just starts to turn golden at the edges. Allow to rest for 10 mins, slice and serve. Freezes well for single servings at a later date.