*  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           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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