Mince And Eggplant Casserole

* Exported from MasterCook *

MINCE AND EGGPLANT CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 md Eggplants
4 tb Margerine
1 lg Onion -- chopped
1 md Green pepper -- chopped <opt>
2 1/4 oz TVP® mince -- or 2 veg burgers
-crumbled
1 tb Plain flour
2 ea 16 oz cans chopped tomatoes
1 sm Can tomato paste
1 t Oregano
-- Salt and pepper to
taste
1 c Vegetable stock -- opt
1 1/2 c Cheddar -- 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.

Good source of protein, vitamin A, C, calcium.
From Linda McCartney's Home Cooking Typed by Lisa
Greenwood



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