DO IN ADVANCE, E.G. THE PREVIOUS NIGHT: Place tofu on a plate with a heavy weight on top of it to press out excess moisture.
TO PREPARE: Slice the aubergines, lay on a paper towel, and sprinkle with salt.
Chop tomatoes. Chop onion. Mince garlic.
Sauté the onion and garlic in half of the olive oil. When tender, add cinnamon, oregano, and black pepper. Stir to coat.
Add chopped tomatoes and Maggi cube (or other bouillon cube of your choice). Bring to a simmer, lower heat, and simmer uncovered until sauce thickens.
Cube tofu and add. Cook for another minute, then transfer sauce to separate bowl and set aside.
Wipe aubergine slices with paper towel, then sauté in same pan with remaining olive oil.
When golden brown, use half of the aubergine slices to line the bottom of a baking dish. Pour tofu-tomato sauce on top. Sprinkle with half the parmesan. Cover with remaining aubergine slices, then with remaining parmesan.
Bake at about 240°C for 20-3- minutes or until it looks done!