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Mince & Eggplant Casserole

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Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
3 medium eggplant * Camera
4 tablespoons margarine Camera
1 large onions
chopped
Camera
1 medium green bell peppers
chopped
Camera
2 each vegetable burgers
crumbled
*
1 tablespoon all-purpose flour Camera
32 ounces tomatoes, canned
chopped
Camera
1 can tomato paste Camera
1 teaspoon oregano Camera
1 x salt and black pepper
to taste
* Camera
1 cup vegetable stock
optional
Camera
1 ½ cups cheddar cheese
grated
Camera
Trans-fat Free, High Fiber

Directions

Preheat oven 350.

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 sauté onion and green pepper for 2 to 3 mins.

Add veg burgers and stir over low heat for about 3 mins.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 468g (16.5 oz)
Amount per Serving
Calories 374 62% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 803mg 33%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 22%
Sugars g
Protein 31g
Vitamin A 40% Vitamin C 97%
Calcium 42% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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