Cut the block of Smoked Tofoo into 6 slices, and slice the aubergine into 1cm thick rounds. Place in a bowl with 1 tbsp of olive oil, season with salt and pepper and toss to coat.
Heat a griddle pan or frying pan and then griddle the slices of Tofoo and aubergine on each side so that they are slightly charred. Put on a plate to one side whilst you make the sauce.
Heat a frying pan and add the remaining 1 tbsp of olive oil.
Finely chop the onion and garlic and add to the pan. Fry until softened, then add the passata and cook for about 2 mins until bubbling. Finely chop the basil and add to the passata, season with salt and pepper.
Take a heatproof dish approx. 20cm x 25cm and add half the tomato sauce to the dish. Next create a layer with the griddled Tofoo, then add half the soft cheese, dotting it over the top of the Tofoo so that it is evenly spread. Grate over half the parmesan and half the mozzarella, then top with the remaining tomato sauce. Add a layer of aubergine then finish with the remaining soft cheese, parmesan and mozzarella.
Bake in the oven for 15-20 mins until the cheese has melted and the sauce is bubbling.