Eggplant Casserole 2

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Eggplant Casserole

 

1 large eggplant

2 tsp olive oil

1 cup chopped onions

1 cup chopped mushrooms

1 clove garlic, crushed

1 Tbsp dried basil

pepper to taste

1-2 Tbsp soy sauce

1 1/2 - 2 cups cooked rice (white and/or brown)

shredded vegan cheese (soy or rice) approx. 1 cup

 

Peel and cube eggplant into 1/4 inch pieces. Stir fry

eggplant, onions and mushrooms in olive oil along with

spices and soy sauce until tender. (To avoid scorching

add water in small amounts.)

 

While vegetables are cooking, preheat oven to 350.

Lightly grease a casserole dish.

 

Remove vegetables from heat and stir in rice (amount

will vary with amount of veges) and 1/2 half the

" cheese " .

 

Spoon mixture into casserole, sprinkle remaining

cheese on top and bake, uncovered, for 30 minutes.

 

Serves: 4-6

Preparation time: approx. 1 hour

 

 

 

 

 

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