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[edit] Ingredients
3 |
medium Eggplants |
4 |
tablespoons Margerine |
1 |
large onion, chopped |
1 |
medium green pepper, chopped (optional) |
2 ¼ |
ounces TVP or 2 veggie burgers, crumbled |
1 |
tablespoon Plain flour |
2 |
(16 oz) cans chopped tomatoes |
1 |
small can tomato paste |
1 |
teaspoon oregano |
1 |
cup Vegetable stock (optional) |
1 ½ |
cups Cheddar cheese, grated |
[edit] Preparation
Step 1 |
Preheat oven 350. Lightly grease casserole dish. |
Step 2 |
|
Step 3 |
Cook eggplant 5 mins in boiling water until they are tender, then drain them. Melt butter in large saucepan and saute onion and green pepper for 2-3 mins. Add tvp and stir over low heat for about 3 mins. |
Step 4 |
Stir in tomatoes, paste, oregano, and seasoning. Allow to simmer 5 mins, stirring occasionally. Add a little vegetable stock or water if a moist sauce is desired. |
Step 5 |
Spread a layer of eggplant on the bottom of the casserole dish. Add a layer of the mince/tomato mixture, then a layer of grated cheese. Alternate these layers until all the ingredients are used. End with a layer of cheese. |
Step 6 |
Bake, uncovered, for 30 mins, until the cheese makes a golden crust. |
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[edit] About Tvp and Eggplant Casserole
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