This feels like a time commitment, but a lot of it is hands-off and can be handled while you're cooking other things, or taking care of stuff around the house.
The next time I made this, I opted to make my own sauce. If you prefer not to, or don't have time, pick up a good sauce that reminds you of homemade. Zest lemon into the sauce, before tossing with the ingredients.
What you'll need
Sheet Pan Roast
3 pounds eggplant (about 2 medium eggplant), washed
3 teaspoons kosher salt, divided (plus more for sauce, recipe below)
2 packages (14 ounces each) firm tofu
2 tablespoons olive oil (plus more for sauce, recipe below)
Trim eggplants. Cut eggplant into 1-inch to 1½-inch squares. Place in colander; place colander in the sink. Sprinkle with 2 teaspoons kosher salt and toss to coat.
Drain both packages of tofu. Set tofu squares on one large plate that can fit the tofu side by side, or on a cutting board, near the sink. Top with second plate or cutting board. Weigh down with a heavy can or two.
Let eggplant and tofu sit for 30 minutes, tossing the eggplant occasionally and carefully tilting the tofu plate/cutting board occasionally (can removed) to pour off excess liquid.
Heat oven to 400°F, with the racks on the bottom and top thirds of the oven.
Blot bottom of colander and top of eggplant to dry. Pour into a large bowl; blot the eggplant again to dry as much as possible. Dry tofu as well as possible. Cut each block into 32 squares (vertically in half, then cut each half horizontally, then cut each slice into 8 pieces). Add to eggplant in bowl. Drizzle with 2 tablespoons olive oil, 1 teaspoon kosher salt and a couple pinches ground black pepper. Toss gently, but thoroughly to coat. Some of the tofu may get a little broken up — that's OK.
Divide between two greased rimmed baking sheets, spreading into a single layer.
Roast 20 minutes. Flip tofu and eggplant. Return the pans to the oven, alternating from top to bottom and front to back. Roast 20 minutes more, or until the eggplant is tender. Loosen the eggplant and tofu from both sheet pans; transfer the contents of one tray, to the other.
Top eggplant and tofu with sauce (recipe below) and toss to mostly coat (I kind of like the outside edges without sauce, but that's a personal preference). Spread out to fill pan. Top with mozzarella squares and pecorino romano. Using a potholder, move one oven rack to the center. Bake 20 minutes more, or until the cheese is melted, browned and bubbly. Divide amongst bowls, sprinkle with fresh basil and serve with lemon wedges.
Meanwhile, Make The Sauce
Peel, halve and chop onion; peel and slice garlic. In large saucepot, heat 1 tablespoon olive oil over medium heat; add onion, 1 teaspoon salt, oregano, black pepper and red pepper flakes, stir to coat. Cook 10-15 minutes, or until the onion is completely soft and translucent, stirring occasionally. Add garlic; cook 1-2 minutes more, or until the garlic is fragrant and softened, stirring often. Add tomatoes; bring sauce to a boil. Reduce to medium-low and partially cover, making sure that the mixture continues to softly bubble. Simmer 20 minutes. Taste and adjust for seasoning. Remove from heat; zest lemon directly into sauce, stirring to combine.
How to plan ahead
• The sauce can be made up to two days ahead. • The entire dish can be made, cooled, transferred to a container and reheated up to two day ahead.
Recipe by at https://www.lifeaswecookit.com/lemony-eggplant-and-tofu-sheet-pan-roast/