Dry TVP flakes are an inexpensive protein source when purchased in bulk and can be added to a variety of vegetarian dishes or used as an imperceptible meat extender or supplement to bulk out a meat dish. (Photo credit: Wikipedia)
The eggplants are starting to come from the garden. Each year I bake large pans of eggplant parmesan and freeze it in one serving containers. I can not describe in words how good it will taste next February, in the deep, dark winter. You will have to suffice with yuuuuuuuuuuummmmmmmmmmmmmm. Cooked eggplant and the cheese take on interesting textures after freezing. This is also a great casserole to make at home and then take camping.
I don’t have any ground beef around today so I used TVP (textured vegetable protein, a soy product) which is a suitable alternative. Here is the recipe:
Olive oil
4 cups cubed eggplant or 1 large eggplant, sliced
1/2 onion, sliced
1 bell pepper
1 cup zucchini
sliced mushrooms, optional
1 cup TVP, re hydrated in water
1 large bottle Ragu or other sauce
3 cups grated yellow cheese…or more.
1/2 cup grated parmesan
Heat skillet with small amount of olive oil. Saute eggplants, onions and bell pepper until soft, say 10 mins, Stir in zucchini and saute another few minutes. S
Layer as follows in large casserole.
- 1/3 of sauce
- 1/3 of veggies
- 1/2 or TVP
- 1/3 of cheese
- 1/3 sauce
- 1/3 veggies
- 1/2 TVP
- 1/3 cheese
- 1/3 sauce
- 1/3 veggies
- 1/3 cheese
- parmeasan
Bake at 350 degrees for 38 minutes.
Aubergines from http://www.usda.gov/oc/photo/98c0468.jpg (Photo credit: Wikipedia)
Melanzane alla Parmigiana, baked aubergines with Parmesan cheese. (Photo credit: Wikipedia)
Related articles
- Why is Eggplant Good For You? (ireport.cnn.com)
- Jenny’s Eggplant Parmesan (bamitbach.wordpress.com)
- Baked Eggplant (ullmantaylor.wordpress.com)
