Roasted Eggplant Lasagna

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1 1/2 lbs. eggplant, peeled, quartered lengthwise and cut lengthwise into 1/2-inch-thick slices

4 medium ripe tomatoes (2 lbs.), halved lengthwise

1/4 cup fresh basil leaves, shredded

9 oz. fresh spinach or Swiss chard, steamed

3/4 cup shredded part-skim mozzarella cheese (3 1/2 oz.)

3/4 cup part-skim ricotta cheese

8 oz. soft tofu, mashed with a fork

2 Tbs. grated Parmesan cheese, divided

1 egg white

6 no-boil lasagna noodles (7 x 3 1/2 inches each)

1/4 cup grated Asiago cheese

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