Mince & Eggplant Casserole Recipe

Mince & Eggplant Casserole Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
3 medium: Eggplants,
4 tbsp: Margerine,
1 large: Onion, chopped
1 medium: Green pepper, chopped
2 1/4 ounce: TVP mince, or 2 veg burgers crumbled
1 tbsp: Plain flour,
2 each: 16 oz cans chopped tomatoes,
1 small: Can tomato paste,
1 tsp: Oregano,
, Salt and pepper to taste
1 cup: Vegetable stock, opt
1 1/2 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 McCartneys
Home Cooking Typed by Lisa Greenwood


Source from luhu.jp