Slice the block of tofu into 8 rectangular pieces, about 1/2-inch thick slices.

Arrange tofu in a single layer on a pan lined with paper towels. Top with additional paper towels, another pan and a heavy pot or skillet.

Let the tofu drain for at least 30 minutes. The paper towels should be very wet from the liquid that has drained out of the tofu. Discard the paper towels.

Meanwhile, preheat the oven to 375F.

Place the eggs in a shallow bowl and lightly beat.

In another shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, kosher salt and pepper.

Dip each piece of tofu in the egg and then in the breadcrumb mixture to coat. Dip again in egg and then again in the breadcrumb mixture. You may need to add an additional egg. Dipping each tofu piece twice will give the tofu a thick breadcrumb coating.

In a large skillet, heat the oil over medium-high heat.

Cook the tofu, in batches, until golden on both sides, turning once.

Coat a 13-inch x 9-inch casserole dish generously with cooking spray. Arrange the tofu in a single layer and top with marinara sauce and mozzarella cheese.

Bake 25 minutes until hot and bubbly on the sides and the cheese is melted.