Tofu, Tomato and Eggplant Gratin

This is an easy grilled cheese plate for a quick meal or side dish.
Slice 2 large eggplants into 6mm thick rings. Salt eggplant then fry in 2 tbsp olive oil until browned on both sides. Set aside.
Drain tofu and wrap in paper towels to soak up extra liquid. Slice into cracker sized chunks.
Rub olive oil around a gratin dish. Layer eggplant, tofu and sliced tomato to fill the gratin dish. Season with salt and pepper. Sprinkle with grated cheese and grill in the oven until cheese has melted.