1. Place the thinly sliced eggplant into 350 degrees F oven until the eggplant is tender but not too soft. Remove from oven when finished and allow to cool
2. For the sauce, saute the onion in a small amount of water or vegetable broth until soft
3. Add 2 tsp oregano and 3 Tbsp tomato paste and stir well.
4. Add the diced tomatoes stirring thoroughly, simmer for 20 minutes.
5. For the filling, crumble the tofu into a hot pan, add the garlic, 1 Tbsp oregano, basil and Swiss chard and cook until the chard is soft.
6. Add 3 Tbsp tomato paste and stir well.
7. Allow mixture to cool.
8. Place 1-2 Tbsp of mixture into the center of the eggplant and roll, ensuring that the the overlapping piece is placed down in a baking dish.
9. Top with sauce and bake in the oven for 15 minutes.
