-
1
Heat the oven to 350 degrees F and arrange a rack in the middle.
-
2
Cut the eggplant(s) lengthwise into 1/8-inch-thick slices.
-
3
Place in a single layer on a flat surface or 2 baking sheets, overlapping slightly as needed, and sprinkle evenly with 1 teaspoon of the salt.
-
4
Flip the eggplant and sprinkle evenly with the remaining 1 teaspoon salt; let sit until water beads form on the surface, at least 30 minutes.
-
5
Meanwhile, prepare the sauce.
-
6
Using a food processor fitted with a blade attachment, pulse the tomatoes and their juices, in batches as needed, until coarsely chopped (about 10 pulses).
-
7
Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering.
-
8
Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
-
9
Add the garlic and cook until fragrant, about 30 seconds more.
-
10
Push the onions and garlic to one side of the pan and add the tomato paste to the empty side of the pan.
-
11
Cook the paste slightly to remove the raw flavor, stirring occasionally, about 1 to 2 minutes.
-
12
Stir the onions and garlic into the paste to incorporate.
-
13
Add the chopped tomatoes, bay leaf, red pepper flakes, and a few pinches of salt.
-
14
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to meld the flavors.
-
15
Add the capers, taste, and season with additional salt and red pepper flakes as needed; set aside.
-
16
Using paper towels, pat the eggplant slices dry on both sides.
-
17
In a large nonstick frying pan, heat 1 1/2 teaspoons of the oil over medium-high heat.
-
18
Add just enough eggplant to sit in a single layer in the pan and sear on both sides, about 4 minutes total.
-
19
Taste and season with salt and pepper as needed.
-
20
Transfer to a plate and repeat, in batches, with another 1 1/2 tablespoons of the oil and the remaining uncooked eggplant.
-
21
While the eggplant cooks, place the remaining 2 tablespoons olive oil, parsley, vinegar, red pepper flakes, and a pinch of salt in a large bowl and stir to combine.
-
22
Transfer the seared eggplant to the oil-vinegar mixture and toss.
-
23
Taste and season with additional salt as needed.
-
24
Bring a large pot of heavily salted water to a boil over medium-high heat.
-
25
Add the noodles and cook, stirring occasionally, until al dente, about 7 minutes.
-
26
Drain.
-
27
When cool enough to handle, lay the pieces flat on a lightly oiled baking sheet.
-
28
Place the tofu, parsley, nutritional yeast (if using), lemon zest, lemon juice, and measured salt and pepper in the bowl of a food processor fitted with a blade attachment and process until smooth, about 30 seconds.
-
29
Taste and season with more lemon juice, salt, and pepper as needed; set aside.
-
30
Spread a thin layer of tomato sauce in the bottom of a 13-by-9-inch baking dish.
-
31
Place a single layer of noodles on top of the sauce, about 3 regular-sized noodles.
-
32
Top the noodles with a quarter of the tofu filling (about 1 cup) and spread evenly.
-
33
Lay a quarter of the eggplant slices over the filling.
-
34
Spread about 1 cup of sauce over the eggplant and sprinkle with about 1/4 cup of the basil leaves.
-
35
Make three more layers of noodles, filling, eggplant, sauce, and basil, omitting the basil from the top layer.
-
36
Cover with foil and bake for 50 minutes.
-
37
Uncover and bake until bubbling, about 10 minutes more.
-
38
Let cool at least 10 minutes before cutting.
-
39
Sprinkle with the remaining 1/4 cup basil.
-
40
Serve with any remaining tomato sauce.
