Eggplant and TVP Lasagna
“Do you feel like vegan lasagna? Here’s a delicious version made with eggplant, TVP, and zucchini. And it makes a super healthy meal.”
textured soy protein
Rehydrate the TVP. To do this, soak in a bowl of water for at least 20 minutes, then drain.
Wash and cut the eggplant lengthwise into about 1/2-inch-thick slices.
Heat some oil in a skillet and lightly fry the eggplant slices on both sides until the flesh softens. This should take about 10 minutes.
Heat a little olive oil in a large skillet. Then lightly fry the diced zucchini and minced onion over medium heat for 6–8 minutes, stirring often.
Add the TVP to the skillet, season with a pinch of salt, and raise the heat a little. Continue to cook for 5 more minutes.
Add the tomato sauce (preferably homemade) to the skillet, stir in, and cook for 5 more minutes.
Spread some of this filling over a slice of eggplant and cover with another slice. Spread a little more filling over the top. Repeat the layering process until all the sauce is used up.
Feel free to finish by sprinkling a little grated cheese on top and melting under the oven broiler, about 5 minutes. The melted cheese topping absolutely makes this dish.
Tips & Tricks
Don't forget to add that handful of grated cheese and melt under the oven broiler.