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Quick Eggplant/ground Boca casserole

What you need: 

1 package (12 ounces) vegan crumbles (I use Boca grounds)
1/3 cup onion, minced
2 cloves garlic, minced
canola oil
1 can (15 ounces) diced tomatoes, undrained
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
1 can (6 ounces) tomato paste
12 frozen eggplant cutlets
1/2 cup dry bread crumbs
1/2 cup grated parmesan flavor topping

What you do: 

1. Preheat oven to 350 degrees F. Saute burger, onions, and garlic in canola oil. Add tomato paste, diced tomatoes with liquid, thyme, oregano, basil. Cook down a bit if it seems too watery.
2. Lightly grease 9 x 13" glass baking pan. Line the bottom of the glass pan with eggplant cutlets. Pour tomato-burger mixture on top of eggplant cutlets. Put breadcrumbs on top of that. Top with parmesan flavored topping.
3. Bake covered for 20-25 minutes. Uncover and broil on low for about 4 minutes or so to brown the top a bit.
Source of recipe: I got this recipe off of a different, non-veggie, website and made changes. It's an easy and pretty good meal.

Preparation Time: 
20 min
Cooking Time: 
Servings: 
9
Recipe Category: 

SO HOW'D IT GO?

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