Slice the block of tofu into 12 even slices (2 per person). Lay the slices in a large flat dish. Combine the olive oil, wine, garlic,
thyme, pepper, salt and paprika (optional) in a bowl, and pour over the tofu slices. Cover and let marinate in the refrigerator for at
least 4 hours or overnight.
Preheat the oven to 375° F. Drain the tofu slices and discard the marinade. Put out three plates. Put the flour in one, the beaten
eggs in the second, and the breadcrumbs mixed with ½ cup Parmigiano Reggiano in the third.
Heat olive oil in a large non-stick frying pan. One by one, dip the tofu slices first in flour, then in egg, and finally in the
breadcrumb mixture. Fry the breaded tofu quickly in the hot oil until golden on both sides. Use a large flat spatula to turn them
over gently. They can break easily.
Use a large baking dish or casserole with low sides. Cover the bottom with 1½ cups tomato sauce. Put the fried tofu slices on top,
slightly overlapping, then scatter the Mozzarella and the remaining Parmigiano Reggiano over it. Cover and bake in the preheated
oven for 20 minutes until the tomato sauce is bubbling and the cheese has melted. Uncover and bake 10 minutes more. Serve
To make individual servings, use 6 small square baking dishes, and put two slices of tofu per person in each baking dish.