This was so good, you guys. J makes this from time to time, and it's perfect for right now: when the weather demands something warm and homey and stick-to-your-ribs-y, but you're veering from one over-indulgence to another, what with all the Thanksgivings and Friendsgivings and holiday cocktail parties and holy too much butter oh my. Whole wheat pasta, tomato sauce, eggplant and a tofu ricotta make for a warming bowl that fills you up without sending you over the top.
To assemble, stir the tofu ricotta into the sauce until it's fully incorporated. Then add the pasta, and toss to make sure it's evenly coated. Then start layering into a casserole dish (I think ours is 9x13). First a layer of pasta, then eggplant, then sauce, then pasta, then eggplant, then sauce, then top it all of with the breadcrumbs and bake.
I sauteed some spinach to serve on the side - olive oil, garlic, and red pepper flakes. For lunch the next day, I added some frozen peas to the leftovers to up the veggie quotient, and that was pretty freaking delicious. As soon as we ran out, I couldn't wait to make more so, yes, add this to your repertoire.