Mince & Eggplant Casserole
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium | eggplant |
*
|
| 4 | tablespoons | margarine |
|
| 1 | large |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 2 | each |
vegetable burgers
crumbled |
* |
| 1 | tablespoon | all-purpose flour |
|
| 32 | ounces |
tomatoes, canned
chopped |
|
| 1 | can | tomato paste |
|
| 1 | teaspoon | oregano |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
vegetable stock
optional |
|
| 1 ½ | cups |
cheddar cheese
grated |
|
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.
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