Mince & Eggplant Casserole

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Servings: 4 Difficulty: Advanced
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A hearty, layered vegetarian bake with tender eggplant and savory tomato sauce.
Mince & Eggplant Casserole recipe image

This comforting casserole layers soft, boiled eggplant strips with a rich, savory TVP mince and tomato sauce. It’s a satisfying vegetarian main that delivers deep umami flavors and a creamy texture from the melted cheese topping. Perfect for busy weeknights, it uses pantry staples like canned tomatoes and vegetable stock to create a dish that feels homemade and hearty. Serve it with crusty bread to soak up the sauce. ItâÂÂs an excellent way to use up extra vegetables or bulk up a meal with plant-based protein, offering a warm, nostalgic taste that the whole family will enjoy.

Mince & Eggplant Casserole recipe image
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Mince & Eggplant Casserole

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 531.0

Description

This comforting casserole layers soft, boiled eggplant strips with a rich, savory TVP mince and tomato sauce. It&# 226;ÂÂs a satisfying vegetarian main that delivers deep umami flavors and a creamy texture from the melted cheese topping. Perfect for busy weeknights, it uses pantry staples like canned tomatoes and vegetable stock to create a dish that feels homemade and hearty. Serve it with crusty bread to soak up the sauce. ItâÂÂs an excellent way to use up extra vegetables or bulk up a meal with plant-based protein, offering a warm, nostalgic taste that the whole family will enjoy.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC) and lightly grease a casserole dish.
  2. Peel the eggplants and cut them into uniform strips.
  3. Boil the eggplant strips for 5 minutes until tender, then drain well and pat dry.
  4. In a large saucepan, melt the margarine over medium heat.
  5. Add the chopped onion and green pepper, sautéing for 2-3 minutes until softened.
  6. Add the TVP mince (or crumbled veg burgers) and stir over low heat for 3 minutes.
  7. Stir in 1 tablespoon of plain flour, 16 oz cans of chopped tomatoes, 1 small can of tomato paste, 1 teaspoon of oregano, salt, and pepper.
  8. Simmer the sauce for 5 minutes, stirring occasionally. Add vegetable stock or water if a thinner consistency is desired.
  9. Spread a layer of drained eggplant strips on the bottom of the prepared casserole dish.
  10. Spoon a layer of the mince and tomato mixture over the eggplant.
  11. Top with a layer of grated cheddar cheese.
  12. Repeat the layering process (eggplant, sauce, cheese) until all ingredients are used, finishing with a top layer of cheese.
  13. Bake uncovered for 30 minutes, or until the cheese is golden and bubbly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 531.0kcal
% Daily Value *
Total Fat 56.5g87%
Saturated Fat 8.4g43%
Cholesterol 0.0mg0%
Sodium 4.2mg1%
Total Carbohydrate 7.9g3%
Dietary Fiber 3.2g13%
Sugars 4.3g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, ensure the margarine and cheese are dairy-free.

If using dried TVP, rehydrate it in hot water or vegetable broth for 10 minutes before cooking to improve texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

You can substitute the eggplant with zucchini slices if preferred, though boiling time may vary slightly.

Keywords: eggplant, casserole, tvp, vegetarian, vegan, tomato sauce, layered bake, weeknight dinner, plant based, comfort food, cheese topping, healthy main
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