Tofu Parmigiana

1 1/2 lbs. tofu
2 eggs
1 TBLSP tamari
3/4 cup wheat germ or bran
3/4 cup grated parmesean cheese
Oil for cooking
1/2 cup onions
1 carrot, shredded
2 cloves garlic, minced
1 cup fresh mushrooms, sliced
2 cups tomatoes, seeded and diced, or 1 cup thick puree
1 TBLSP fresh basil or 1 tsp. dried
1 tsp. oregano
1/4 tsp. crushed red pepper
salt to taste
8 thin slices mozzarella cheese
Cooked brown rice

Slice tofu into 8 thin slices (I must have used a firm, water-pack type). Beat together egg and tamari. Mix together wheat germ and 1/4 cup of parmesean in a dinner or pie plate. Dip tofu in egg, then dry mixture. Refridgerate while you prepare the saice. Saute onion, carrot, garlic and mushrooms in olive oil (about 2 TBLSP I would guess). Add remaining ingredients. Simmer on low until thick. Fry sliced tofu in oil until golden brown (maybe 3 TBLSP oil, I always just eyeball it). Heat broiler. Spread sauce in the bottom of a shallow baking pan that will hold all the tofu. Place browned tofu on top of sauce in a single layer. Top tofu with mozzarella slices. Pour remaining sauce over and around tofu. Dust with the rest of the parmesean. Broil until cheese is bubbly. Serve over rice if desired, or with crusty bread.