TVP and Eggplant Casserole
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 mediums Eggplants
4 tablespoons Margerine
1 large onion, chopped
1 medium green pepper, chopped (optional)
2 1/4 ounces TVP or 2 veggie burgers, crumbled
1 tablespoon Plain flour
2 (16 oz)s cans chopped tomatoes
1 small can tomato paste
1 teaspoon oregano
1 cup Vegetable stock (optional)
1 1/2 cups Cheddar cheese, grated
 Salt and pepper to taste

Preparation

1 Preheat oven 350. Lightly grease casserole dish. 2 Peel eggplant using veg peeler and cut into strips. 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. 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. 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. 6 Bake, uncovered, for 30 mins, until the cheese makes a golden crust.