Instructions: Butter a 1 1/2-quart souffle dish or a 5-cup charlotte mold. Sprinkle with 2 teaspoons of the salt, and drain in a colander for 30 minutes. Preheat oven to 350 degrees. Rinse and pat dry aubergine slices. Heat 1 tablespoon of the oil in a 14-inch skillet, and saute one half of the aubergine for 10 minutes over medium heat. Remove and repeat with remaining aubergine and oil. Add garlic and onion to aubergine, and cook for another 5 minutes.

Place reserved aubergine and aubergine-onion-garlic mixture in a blender or food processor, and add tofu and eggs. Puree. Remove to a mixing bowl, and stir in parsley, thyme, oregano, remaining 1 teaspoon salt, and pepper . Place into buttered souffle dish, and bake until knife inserted in center comes out clean (40 minutes).

Serving Ideas : Cut mousse into 6 pieces.

NOTES : Slice aubergine into 1/2-inch-thick rounds. Cut each round into 6 to 8 pieces.

Yield: 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.