Mince & eggplant casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Eggplants |
| 4 | tablespoons | Margerine |
| 1 | large | Onion; chopped |
| 1 | medium | Green pepper; chopped <opt> |
| 2¼ | ounce | TVP mince; or 2 veg burgers crumbled |
| 1 | tablespoon | Plain flour |
| 2 | eaches | 16 oz cans chopped tomatoes |
| 1 | small | Can tomato paste |
| 1 | teaspoon | Oregano |
| ;Salt and pepper to taste | ||
| 1 | cup | Vegetable stock; opt |
| 1½ | cup | Cheddar; grated |
Directions
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.
Good source of protein, vitamin A, C, calcium. From Linda McCartney's Home Cooking Typed by Lisa Greenwood