Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
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3 md Eggplants
4 tb Margarine
1 lg Onion -- chopped
1 md Green pepper -- chopped (optional)
2 1/4 oz TVP(R) mince -- or 2 veggie burgers
-crumbled
1 tb Plain flour
2 ea Cans chopped tomatoes (16 oz ea)
1 sm Can tomato paste
1 ts Oregano
Salt and pepper to taste
1 c Vegetable stock (optional)
1 1/2 c Cheddar -- grated
Preheat oven 350 F. 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 saute onion and
green pepper for 2-3 minutes. Add TVP(R) 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 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 minutes, 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
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TVP is a registered trademark of Archer-Daniels-Midland Company.
