Baked Eggplant with Tomato Walnut Sauce

Preheat oven to 400 degrees Fahrenheit. Peel the eggplant. Cut into round slices about ¼ to ½-inch thick. Blend walnut, silken tofu, tomato, basil and salt in a blender to make sauce. Add more walnut if too soft add tofu if too dry. Taste and adjust the amount of basil and salt to your liking. Put eggplant slices on a non-stick baking pan; spread out in one layer. Coat each eggplant slice with about 1/8-inch thick sauce. Bake for about 15 minutes.