Mince and Eggplant Casserole
3 medium eggplants
Preheat oven 350.
4 tablespoons margarine
1 large onion, chopped
1 medium green pepper, chopped (optional)
2 1/4 ounces tvp mince, or 2 veggie burgers
1 tablespoon plain flour
2 16 ounce cans chopped tomatoes
1 small can tomato paste
1 teaspoon oregano
salt and pepper to taste
1 cup vegetable broth, optional
1 1/2 cups cheddar, grated
Lightly grease casserole dish. Peel eggplant using veg peeler and cut into strips. Cook eggplant 5 minutes in boiling water until they are tender, then drain them.
Melt butter in large saucepan and sauté onion and green pepper for 2-3 minutes Add tvp and stir over low heat for about 3 minutes Stir in tomatoes, paste, oregano, and seasoning. Allow to simmer 5 minutes, stirring occasionally. Add a little vegetable broth or water if a moist sauce is desired.
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. Bake, uncovered, for 30 minutes, until the cheese makes a golden crust.
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