Eggplant and TVP Lasagna

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.