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["Using a fork, poke holes in eggplant and rub with 1/2 tsp oil.", "Season with salt and pepper.", "Roast in oven at 350F until eggplant collapses (40 minutes to an hour).", "Remove and cool; scrape out insides and discard skin.", "Heat 1 tbsp oil in a 10"" saute pan on low heat.", "Add onion, red pepper, shallots, and garlic; cover and saute until tender.", "Add eggplant, season with salt and pepper and cook, uncovered, 45 minutes, stirring occasionally, until all liquid evaporates.", "Transfer to a bowl and cool.", "Add chives and parsley.", "Slice tofu lengthwise so each block is an inch thick.", "Cut the blocks into six 2-inch squares.", "Spread a 12-inch-wide piece of plastic wrap on the counter.", "Place 1 slice tofu on the plastic wrap.", "Season with salt and pepper and spread about 1/4 eggplant mixture across the top.", "Add another layer of tofu, season it and repeat until you have 2 layers of eggplant and 3 layers of tofu.", "Cover stack with plastic wrap.", "Repeat to make second stack.", "Place both stacks on a plate, chill 2 hours, remove and unwrap.", "Place flour in a medium-sized bowl.", "Beat eggs in another medium-sized bowl.", "Dip each stack in flour, then egg, then flour again, coating all sides each time.", "Heat remaining 2 tsp oil (or more if necessary) in a pan on medium-high heat.", "Saute stacks on all sides (2 or 3 minutes per side) until golden brown.", "Serve immediately."]
