LOCATION: Recipes >> Vegetarian >> Eggplant Casserole
|
 |
|
Eggplant Casserole
|
|
|
|
TVP Mince and Eggplant Casserole
3 medium eggplants
4 tablespoons margarine
1 large onion, chopped
1 medium green pepper, chopped, optional
2 1/4 ounces TVP mince, or 2 veg burgers
1 tablespoon plain flour
2 16-oz cans chopped tomatoes
1 small can tomato paste
1 teaspoon oregano
salt and pepper to taste
1 cup vegetable stock, optional
1 1/2 cups Cheddar cheese, grated
Preheat oven 350. Lightly grease casserole dish.
Peel eggplant using veg peeler and cut into strips.
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.
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.
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 mins, until the cheese makes a golden crust.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
