Eggplant and Zuchinni Casserole (vegan)

1 medium Eggplant (cut into 1/8 inch circles)
2 medium Zucchini (cut into 1/8 inch circles)
1 lb. Tofu (firm, sliced into 1/4 inch slices)
4-6 slice Bread (whole wheat)
1 c. Onions (diced)
4 c. Spaghetti Sauce (your favorite sauce)

In a large rectangular casserole dish, layer the following items in order:
Half of eggplant slices
Half of zucchini slices
Half of onion pieces
4-6 slices of bread
Tofu slices
Remaining onion pieces
Remaining eggplant slices
Remaining zucchini slices
Spaghetti sauce For a nice touch, arrange a few slices of zucchini or broccoli on top of the casserole. Bake casserole at 350 degrees for 1 to 1 1/2 hours until vegetables are cooked.
Note: The contents in the casserole will sink down a little after baking and it cools.