Total Steps
6
Ingredients
12
Tools Needed
4
Ingredients
- Salt and pepper
- 1.5 cup Cheddar cheese, grated
- 1.0 cup Vegetable stock(optional)
- 1.0 teaspoon oregano
- 1.0 can small tomato paste
- 2.0 cans 16 oz chopped tomatoes
- 1.0 tablespoon Plain flour
- 2.25 ounce TVP
- 1.0 medium green pepper, chopped(optional)
- 1.0 large onion, chopped
- 4.0 tablespoon Margarine
- 3.0 medium Eggplants
Instructions
Step 1
Preheat oven to 350°F. Lightly grease a casserole dish.
Step 2
Peel eggplant using a vegetable peeler and cut into strips.
Step 3
Cook eggplant for 5 minutes in boiling water until tender, then drain. Melt margarine in a large saucepan and saute onion and green pepper for 2-3 minutes. Add TVP and stir over low heat for about 3 minutes.
Step 4
Stir in tomatoes, tomato paste, oregano, and salt and pepper. Allow to simmer for 5 minutes, 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 TVP/tomato mixture, then a layer of grated cheese. Alternate these layers until all ingredients are used. End with a layer of cheese.
Step 6
Bake, uncovered, for 30 minutes, until the cheese makes a golden crust.